Effects of cooking on chemical and phytochemical compositions of raw and cooked melon (Citrullus colocynthis L) and walnut (Tetracarpidium conophorum L) seeds · Peerford
مقالة · مجلة · 2020
Effects of cooking on chemical and phytochemical compositions of raw and cooked melon (Citrullus colocynthis L) and walnut (Tetracarpidium conophorum L) seeds