Comparison of carbonyl compounds in raw and roasted runner peanuts. I. Major qualitative and some quantitative differences

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1972-05, Vol.20 (3), p.700-706
Main Authors: Brown, David F, Senn, Vincent J, Stanley, James B, Dollear, Frank G
Format: Article
Language:English
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ISSN:0021-8561
1520-5118
DOI:10.1021/jf60181a022