Impact of Roasting on Fatty Acids, Tocopherols, Phytosterols, and Phenolic Compounds Present in Plukenetia huayllabambana Seed

Rosana Chirinos, Daniela Zorrilla, Ana Aguilar-Galvez, Romina Pedreschi, David Campos

Research output: Contribution to journalArticlepeer-review

27 Scopus citations

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Chemistry