Suporntip Phattanayindee. 2007. Changes in the composition of volatile compounds and lipids during processing of macadamia nuts. Field of Study Food Technology, Chulalongkorn University;
Suporntip Phattanayindee. (2007) Changes in the composition of volatile compounds and lipids during processing of macadamia nuts . Chulalongkorn University/Bangkok.
Suporntip Phattanayindee. Changes in the composition of volatile compounds and lipids during processing of macadamia nuts. . Bangkok:Chulalongkorn University, 2007.
Suporntip Phattanayindee. (2007) Changes in the composition of volatile compounds and lipids during processing of macadamia nuts . Chulalongkorn University/Bangkok.