Tonfack Djikeng, F., Selle, E., Morfor, A. T., Tiencheu, B., Hako Touko, B. A., Teboukeu Boungo, G., . . . Womeni, H. M. (2017). Effect of Boiling and roasting on lipid quality, proximate composition, and mineral content of walnut seeds (Tetracarpidium conophorum) produced and commercialized in Kumba, South‐West Region Cameroon. Food Sci Nutr.
Citação norma ChicagoTonfack Djikeng, Fabrice, et al. "Effect of Boiling and Roasting On Lipid Quality, Proximate Composition, and Mineral Content of Walnut Seeds (Tetracarpidium Conophorum) Produced and Commercialized in Kumba, South‐West Region Cameroon." Food Sci Nutr 2017.
ציטוט MLATonfack Djikeng, Fabrice, et al. "Effect of Boiling and Roasting On Lipid Quality, Proximate Composition, and Mineral Content of Walnut Seeds (Tetracarpidium Conophorum) Produced and Commercialized in Kumba, South‐West Region Cameroon." Food Sci Nutr 2017.