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The effect of different temperatures on the growth, lipid content and fatty acid composition of Theobroma cacao cell suspension cultures

✍ Scribed by R.R. Leathers; A.H. Scragg

Book ID: 117998368
Publisher: Elsevier Science
Year: 1989
Tongue: English
Weight: 781 KB
Volume: 62
Category: Article
ISSN: 0168-9452
DOI: 10.1016/0168-9452(89)90084-8

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