The influence of roasting, pasteurisation, and storage on the polyphenol content and antioxidant capacity of California almond skins
The influence of roasting, pasteurisation, and storage on the polyphenol content and antioxidant capacity of California almond skins is a paper indexed in PICO Portal from OpenAlex.
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The influence of roasting, pasteurisation, and storage on the polyphenol content and antioxidant capacity of California almond skins has 88 citations in the OpenAlex counts PICO Portal stores.
When was The influence of roasting, pasteurisation, and storage on the polyphenol content and antioxidant capacity of California almond skins published?
The influence of roasting, pasteurisation, and storage on the polyphenol content and antioxidant capacity of California almond skins has 2010 year in the PICO Portal index.
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The influence of roasting, pasteurisation, and storage on the polyphenol content and antioxidant capacity of California almond skins has green oa status in the PICO Portal index.
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