Bolling, B. W., Blumberg, J. B., & Chen, C. O. (2010). The influence of roasting, pasteurisation, and storage on the polyphenol content and antioxidant capacity of California almond skins(). Food Chem.
Dyfyniad Arddull ChicagoBolling, Bradley W., Jeffrey B. Blumberg, and C.-Y. Oliver Chen. "The Influence of Roasting, Pasteurisation, and Storage On the Polyphenol Content and Antioxidant Capacity of California Almond Skins()." Food Chem 2010.
Dyfyniad MLABolling, Bradley W., Jeffrey B. Blumberg, and C.-Y. Oliver Chen. "The Influence of Roasting, Pasteurisation, and Storage On the Polyphenol Content and Antioxidant Capacity of California Almond Skins()." Food Chem 2010.
Rhybudd: Mae'n bosib nad yw'r dyfyniadau hyn bob amser yn 100% cywir.