oil content and fatty acid composition of developing almond seed
Oil content, stability and fatty acid composition of the Food Chemistry 48 (1993) 237 241 Oil content, stability and fatty acid composition of the main varieties of Catalonian hazelnuts (Corylus avellana L.) Josep Serra Bonvehi* Department of Research and Development of Nutrexpa, S.A. c/Lepanto, 410~114, 08025 Barcelona, Spain & Francesc Ventura Coil IRTA (Centre de […]
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