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BORUZI, A.I. and NOUR, V. 2019. Antioxidant Effects of Walnut Leaves and Sweet Cherry Stems on Color, Lipid Oxidation and Sensory Quality of Cooked Pork Patties. Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 47, 3 (May 2019), 763-771. DOI:https://doi.org/10.15835/nbha47311458.