Effects of Different Processing Treatments on Almond (<i>Prunus dulcis</i>) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics

by Ivo Oliveira, Anne S. Meyer, Sílvia Afonso, Alex Sequeira, Alice Vilela, Piebiep Goufo, Henrique Trindade, Berta Gonçalves
Published 2020-11-01