OLUFEKO, S. O.; OMOJOLA, A. B. .; OGUNWOLE, . O. A.; OLADIMEJI, S. O. .; MOSURO, A. O. .; ADEDEJI, B. S.; JEMISEYE, F. O. .; ABOKEDE, T. V. .; ADEYEMI, A. A. .; OLUDOYI, I. A. Effects of Cooking on the Chemical and Phytochemical Composition of Raw and Cooked Walnut and Melon Seeds. Nigerian Journal of Animal Production, [S. l.], p. 899–902, 2024. DOI: 10.51791/njap.vi.5916. Disponível em: https://njap.org.ng/index.php/njap/article/view/5916. Acesso em: 25 apr. 2025.