Autoxidation of packed almonds as affected by Maillard reaction volatile compounds derived from roasting / Severini, C.; Gomes, T.; DE PILLI, T.; Romani, S.; Massini, Roberto. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - 48:(2000), pp. 4635-4640.

Autoxidation of packed almonds as affected by Maillard reaction volatile compounds derived from roasting

MASSINI, Roberto
2000-01-01

2000
Autoxidation of packed almonds as affected by Maillard reaction volatile compounds derived from roasting / Severini, C.; Gomes, T.; DE PILLI, T.; Romani, S.; Massini, Roberto. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - 48:(2000), pp. 4635-4640.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2297982
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