Characterization of Predominant Aroma Components in Raw and Roasted Walnut (Juglans regia L.)
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Title
Characterization of Predominant Aroma Components in Raw and Roasted Walnut (Juglans regia L.)
Authors
Keywords
-
Journal
Food Analytical Methods
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2021-11-04
DOI
10.1007/s12161-021-02153-7
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