33
/fr/
AIzaSyB4mHJ5NPEv-XzF7P6NDYXjlkCWaeKw5bc
November 1, 2025
89016
30594
2
Create a timeline
Public Timelines
For educational institutions For teachers For students Cabinet
For educational institutions For teachers For students Open cabinet
FAQ Obtenir le Premium
Create a timeline
Public timelines
FAQ
About & FeedbackUn accordConfidentialitéFAQ
Support 24/7  
CabinetGet premium
Donate

Procesos (1 janv. 2016 – 1 janv. 2016)

Description:

Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond (Prunus dulcis) kernel

Ajouté au bande de temps:

prueba

ByGerardo Rafael S M
29 nov. 2017
0
0
645

Date:

1 janv. 2016
1 janv. 2016
~ 0 min
About & FeedbackUn accordConfidentialitéFAQ
Support 24/7  
CabinetGet premium
Donate
The service accepts bank transfer (ACH, Wire) or cards (Visa, MasterCard, etc). Processed by Stripe.
Secured with SSL