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Academic Journal

AROMA VALUE OF VOLATILE COMPOUNDS OF PRICKLY PEAR (OPUNTIA FICUS INDICA (L.) MILL. CACTACEAE).

  • Source: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2001, Vol. 13 Issue 3, p311. 9p. 3 Charts, 2 Graphs.

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Academic Journal

DETERMINATION OF PEPPERMINT AND ORANGE AROMA COMPOUNDS IN FOOD AND BEVERAGES.

  • Source: Proceedings of the Estonian Academy of Sciences, Chemistry. Dec2001, Vol. 50 Issue 4, p217. 9p. 2 Charts, 4 Graphs.

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