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Effects of processing methods on composition and functionality of volatile components isolated from immature fruits of atemoya
Liu, Tai-Ti, Chao, Louis Kuop‐Ping, Peng, Chi-Wei, Yang, Tsung-ShiLanguage:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.01.111
Date:
January, 2016
File:
PDF, 690 KB
english, 2016