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Gas chromatography–mass spectrometry approach to study fatty acid profiles in fried potato crisps
Pilar Manzano, Juan Carlos Diego, María Jesús Nozal, José Luis Bernal, José BernalVolume:
28
Year:
2012
Language:
english
DOI:
10.1016/j.jfca.2012.07.003
File:
PDF, 620 KB
english, 2012