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Impact of different kernel grades on volatile compounds pro..:
Leal, Amanda Rodrigues
;
Dionísio, Ana Paula
;
Abreu, Fernando Antonio Pinto de
...
Food Research International. 165 (2023) - p. 112526 , 2023
Link:
https://doi.org/10.1016/j.foodres.2023.112526
RT Journal T1
Impact of different kernel grades on volatile compounds profile, fatty acids and oxidative quality of cashew nut oil
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2023.112526&Exemplar=1&LAN=DE A1 Leal, Amanda Rodrigues A1 Dionísio, Ana Paula A1 Abreu, Fernando Antonio Pinto de A1 Oliveira, Gilleno Ferreira de A1 Araújo, Idila Maria da Silva A1 Magalhães, Hilton César Rodrigues A1 Leite, Andressa Barbosa A1 Silva, Emilly Kaiane Maia da A1 Nascimento, Ronaldo Ferreira do A1 Nascimento, Hélio Oliveira do A1 Sousa, Paulo Henrique Machado de PB Elsevier BV YR 2023 SN 0963-9969 JF Food Research International VO 165 SP 112526 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2023.112526 DO https://doi.org/10.1016/j.foodres.2023.112526 SF ELIB - SuUB Bremen
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