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Oxidative stability parameters and sensory properties of in-shell "Stuart" pecans [Carya illinoinensis (Wangenh.) K.Koch] stored at different temperatures under non-accelerated conditions

Food ChemistryDifferent TemperaturesBiomanufacturingBiochemistryOxidative Stability ParametersNon-accelerated ConditionsFood ProcessingPost-harvest PhysiologyHealth Sciences