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Influence of Conditioning Temperature on the Quality, Nutritional Properties and Volatile Profile
of Virgin Rapeseed

Klara Kraljić1, Tatjana Stjepanović1, Marko Obranović1

  • 1University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb, Croatia.

Food Technology and Biotechnology
|March 30, 2019
PubMed

Keywords:
nutritional valuerapeseed oilseed conditioningsensory analysisvolatile components

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