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Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond ( Prunus dulcis ) kernel

DOI

192

Citations

34

References

2015

Year

Jau-Tien Lin, Shih-Chun Liu, Chao-Chin Hu, Yung-Shin Shyu, Chia-Ying Hsu, Deng‐Jye Yang
Food Chemistry

References

YearCitations

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