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Procesos (jan 1, 2016 – jan 1, 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

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prueba

ByGerardo Rafael S M
29 Nov 2017
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639

Date:

jan 1, 2016
jan 1, 2016
~ 0 min
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