Defining the Sensory Profiles of Raw Almond (Prunus dulcis) Varieties and the Contribution of Key Chemical Compounds and Physical Properties (Englisch)
- Neue Suche nach: King, Ellena S.
- Neue Suche nach: Chapman, Dawn M.
- Neue Suche nach: Luo, Kathleen
- Neue Suche nach: Ferris, Steve
- Neue Suche nach: Huang, Guangwei
- Neue Suche nach: Mitchell, Alyson E.
- Neue Suche nach: King, Ellena S.
- Neue Suche nach: Chapman, Dawn M.
- Neue Suche nach: Luo, Kathleen
- Neue Suche nach: Ferris, Steve
- Neue Suche nach: Huang, Guangwei
- Neue Suche nach: Mitchell, Alyson E.
In:
Journal of agricultural and food chemistry
;
67
, 11
;
3229-3241
;
2019
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Defining the Sensory Profiles of Raw Almond (Prunus dulcis) Varieties and the Contribution of Key Chemical Compounds and Physical Properties
-
Beteiligte:King, Ellena S. ( Autor:in ) / Chapman, Dawn M. ( Autor:in ) / Luo, Kathleen ( Autor:in ) / Ferris, Steve ( Autor:in ) / Huang, Guangwei ( Autor:in ) / Mitchell, Alyson E. ( Autor:in )
-
Erschienen in:Journal of agricultural and food chemistry ; 67, 11 ; 3229-3241
-
Verlag:
- Neue Suche nach: ACS AMERICAN CHEMICAL SOCIETY
-
Erscheinungsdatum:01.01.2019
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Format / Umfang:13 pages
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ISSN:
-
Medientyp:Aufsatz (Zeitschrift)
-
Format:Print
-
Sprache:Englisch
- Neue Suche nach: 631.8
- Weitere Informationen zu Dewey Decimal Classification
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Klassifikation:
DDC: 631.8 -
Datenquelle:
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