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Acemap > Paper > EVALUATION OF THE THERMAL STABILITY, ANTIOXIDANT ACTIVITY, TOTAL PHENOLICS AND FATTY ACIDS PROFILE IN SOME EDIBLE NUT OILS (PISTACHIO, WALNUT, ALMOND)

EVALUATION OF THE THERMAL STABILITY, ANTIOXIDANT ACTIVITY, TOTAL PHENOLICS AND FATTY ACIDS PROFILE IN SOME EDIBLE NUT OILS (PISTACHIO, WALNUT, ALMOND)

2011 
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