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Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/2264
DC FieldValueLanguage
dc.contributor.authorPOPOVICI, Cristinaen_US
dc.date.accessioned2023-12-12T12:37:47Z-
dc.date.available2023-12-12T12:37:47Z-
dc.date.issued2022-
dc.identifier.citationPopovici, Cristina. (2022). Challenges and Opportunities Related to the Walnut-Based Innovative Food Development. Book of Abstracts” Food Safety and Healthy Living FSHL – 2022”. Universitatea Transilvania din Brașov, România, 5-8 Septembrie 2022. ISBN 978-606-19-1511-8, p. 106-109, https://www.fshl.ro/2022/FSHL-2022-book-of-abstracts.pdfen_US
dc.identifier.isbn978-606-19-1511-8-
dc.identifier.urihttp://cris.utm.md/handle/5014/2264-
dc.description.abstractWalnut is a crop of a high economic interest for the food industry. Walnut kernels have a lipid content of 65% of which 73% consists of polyunsaturated fatty acids, although values do vary between cultivars.en_US
dc.language.isoenen_US
dc.titleChallenges and Opportunities Related to the Walnut-Based Innovative Food Developmenten_US
dc.typeArticleen_US
dc.relation.conferenceFood Safety and Healthy Livingen_US
item.grantfulltextopen-
item.fulltextWith Fulltext-
item.languageiso639-1other-
crisitem.author.deptDepartment of Food and Nutrition-
crisitem.author.orcid0000-0002-6985-8158-
crisitem.author.parentorgFaculty of Food Technology-
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