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Effects of pH adjustment and heat treatment on the stability and the formation of volatile compounds of garlic

✍ Scribed by Yu, Tung Hsi; Wu, Chung May; Chen, Shyh Yuan

Book ID: 121862283
Publisher: American Chemical Society
Year: 1989
Tongue: English
Weight: 588 KB
Volume: 37
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf00087a033

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