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A comparison of fatty acid and sensory profiles of raw and ..:
Murley, Tyler
;
Kelly, Brendan
;
Adhikari, Jayashan
..
Journal of Food Science. 85 (2020) 9 - p. 2665-2672 , 2020
Link:
https://doi.org/10.1111/1750-3841.15389
RT Journal T1
A comparison of fatty acid and sensory profiles of raw and roasted pecan cultivars
UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_1750-3841.15389&Exemplar=1&LAN=DE A1 Murley, Tyler A1 Kelly, Brendan A1 Adhikari, Jayashan A1 Reid, William A1 Koppel, Kadri PB Wiley YR 2020 SN 0022-1147 SN 1750-3841 JF Journal of Food Science VO 85 IS 9 SP 2665 OP 2672 LK http://dx.doi.org/https://doi.org/10.1111/1750-3841.15389 DO https://doi.org/10.1111/1750-3841.15389 SF ELIB - SuUB Bremen
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