Valorisation of Schinus molle fruit as a source of volatile compounds in foods as flavours and fragrances
| Autor: | Giuffrida, Daniele, Martínez, Natalia, Arrieta-Garay, Yanine, Fariña, Laura, Boido, Eduardo, Dellacassa, Eduardo |
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| Zdroj: | In Food Research International July 2020 133 |
| Databáze: | ScienceDirect |
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