Chemometric comparison of almond oxidation rates using...

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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 Martín, Grané Teruel, Nuria
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Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.10513
Date:
May, 2020
File:
PDF, 2.08 MB
2020
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