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[Developments in Food Science] Flavour Science - Recent Advances and Trends Volume 43 || Comparison of cold pressed and essence orange oil oxidative stability using TI GCO and GC-MS
Gurbuz, OzanYear:
2006
Language:
english
DOI:
10.1016/s0167-4501(06)80071-3
File:
PDF, 275 KB
english, 2006