Article Versions Notes

Oliveira I, Meyer AS, Afonso S, Sequeira A, Vilela A, Goufo P, Trindade H, Gonçalves B. Effects of Different Processing Treatments on Almond (Prunus dulcis) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics. Plants. 2020; 9(11):1627. https://doi.org/10.3390/plants9111627

Oliveira, Ivo, Anne S. Meyer, Sílvia Afonso, Alex Sequeira, Alice Vilela, Piebiep Goufo, Henrique Trindade, and Berta Gonçalves. 2020. "Effects of Different Processing Treatments on Almond (Prunus dulcis) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics" Plants 9, no. 11: 1627. https://doi.org/10.3390/plants9111627

Oliveira, I., Meyer, A. S., Afonso, S., Sequeira, A., Vilela, A., Goufo, P., Trindade, H., & Gonçalves, B. (2020). Effects of Different Processing Treatments on Almond (Prunus dulcis) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics. Plants, 9(11), 1627. https://doi.org/10.3390/plants9111627