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Impact of Roasting on Fatty Acids, Tocopherols, Phytosterols, and Phenolic Compounds Present in Plukenetia huayllabambana Seed
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| Título según WOS: | Impact of Roasting on Fatty Acids, Tocopherols, Phytosterols, and Phenolic Compounds Present in Plukenetia huayllabambana Seed |
| Título según SCOPUS: | Impact of Roasting on Fatty Acids, Tocopherols, Phytosterols, and Phenolic Compounds Present in Plukenetia huayllabambana Seed |
| Título de la Revista: | JOURNAL OF CHEMISTRY |
| Volumen: | 2016 |
| Editorial: | Wiley |
| Fecha de publicación: | 2016 |
| Idioma: | English |
| DOI: |
10.1155/2016/6570935 |
| Notas: | ISI, SCOPUS |