✦ LIBER ✦
Chemical and Sensory Quality of Processed Carrot Puree As Influenced by Stress-Induced Phenolic Compounds
✍ Scribed by Talcott, S. T.; Howard, L. R.
- Book ID
- 127341717
- Publisher
- American Chemical Society
- Year
- 1999
- Tongue
- English
- Weight
- 53 KB
- Volume
- 47
- Category
- Article
- ISSN
- 0021-8561
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