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Influence of Lipid Content and Lipoxygenase on Flavor Volatiles in the Tomato Peel and Flesh

✍ Scribed by Paige Ties; Sheryl Barringer

Book ID: 114885333
Publisher: Institute of Food Technologists
Year: 2012
Tongue: English
Weight: 647 KB
Volume: 77
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1750-3841.2012.02775.x

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