Results 191 to 200 of about 4,347 (201)
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Oxidation, flavor, and texture of walnuts reduced in fat content by supercritical carbon dioxide
JAOCS, Journal of the American Oil Chemists' Society, 2003exaly
Analysis of the headspace aroma compounds of walnuts (Juglans regia L.)
Flavour and Fragrance Journal, 2005exaly