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Chemometric comparison of almond oxidation rates using kinetic parameters obtained by infrared spectroscopy
Román Falcó, Iván P., Prats Moya, Soledad, Maestre Pérez, Salvador E., Carratalá, M. Luisa MartÃn, Grané Teruel, NuriaJournal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.10513
Date:
May, 2020
File:
PDF, 2.08 MB
2020