Food Measure
 2024
DOI: 10.1007/s11694-024-02965-1
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The effect of different roasting processes on the total phenol, flavonoid, polyphenol, fatty acid composition and mineral contents of pine nut (Pinus pinea L.) seeds

Isam A. Mohamed Ahmed,
Nazlı Yalım,
Fahad Al Juhaimi
et al.
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