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    Comparative study of accelerated assays for determination of equivalent days in the shelf life of roasted high oleic peanuts: Chemical and volatile oxidation indicators in accelerated and room temperature conditions

    Comparative study of accelerated assays for determination of equivalent days in the shelf life of roasted high oleic peanuts: Chemical and volatile oxidation indicators in accelera... von López, Paloma Lucía, Marchesino, Mariana Agostina, Grosso, Nelson Rubén, Olmedo, Rubén Horacio

    Veröffentlicht in Food chemistry

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