Memory enhancement of the new tryptamine-like components in the walnut kernel
Author:
Funder
Fundamental Research Funds for the Central Universities
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference29 articles.
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2. Determination of nutritional value and oxidative stability of fresh walnut;Chatrabnous,2018
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5. Influence of roasting on oil content, bioactive components of different walnut kernel;Ghafoor;Journal of Oleo Science,2020
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