Farahmandfar, R., Salmani, S., Fahim, H. (2020). Evaluation of alpha and gamma tocopherol content of almond, hazelnut, peanut and pistachio during roasting process. , 16(4), 357-365. doi: 10.22067/ifstrj.v16i4.75820
Reza Farahmandfar; Somayeh Salmani; Hoda Fahim. "Evaluation of alpha and gamma tocopherol content of almond, hazelnut, peanut and pistachio during roasting process". , 16, 4, 2020, 357-365. doi: 10.22067/ifstrj.v16i4.75820
Farahmandfar, R., Salmani, S., Fahim, H. (2020). 'Evaluation of alpha and gamma tocopherol content of almond, hazelnut, peanut and pistachio during roasting process', , 16(4), pp. 357-365. doi: 10.22067/ifstrj.v16i4.75820
Farahmandfar, R., Salmani, S., Fahim, H. Evaluation of alpha and gamma tocopherol content of almond, hazelnut, peanut and pistachio during roasting process. , 2020; 16(4): 357-365. doi: 10.22067/ifstrj.v16i4.75820


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