The effect of preultrasonic process on oil content and fatty acid composition of hazelnut, peanut and black cumin seeds

E-ISSN： 1745-4549|42|1|jfpp.13335-jfpp.13335

ISSN： 0145-8892

Source： JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol.42, Iss.1, 2018-01, pp. : n/a-n/a

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