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Tissue culture of cocoa bean (Theobroma cacao L.): Incorporation of fatty acids into lipids of cultured cells.

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Zhonghua yi xue za zhi = Chinese medical journal; Free China ed·1995

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Oxidation of polyunsaturated fatty acids: mechanisms, products, and inhibition with emphasis on fish

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Tissue culture of cocoa beans (Theobroma cacao L.): Incorporation of acetate and laurate into lipids of cultured cells.

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