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Effect of Heat Treatment on Antioxidant Capacity and Flavor Volatiles of Mead

✍ Scribed by Carol L. Wintersteen; Lia M. Andrae; Nicki J. Engeseth


Book ID
108825967
Publisher
Institute of Food Technologists
Year
2005
Tongue
English
Weight
149 KB
Volume
70
Category
Article
ISSN
0022-1147

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