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High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize (Zea mays L.)
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The role of oxylipins and antioxidants on off-flavor precursor formation during potato flake processing

Virginie Gosset1, Cornelia Göbel, Gaëlle Laine

  • 1Gembloux Agricultural University, Belgium.

Journal of Agricultural and Food Chemistry
|November 8, 2008
PubMed

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