The influence of roasting, pasteurisation, and storage on the polyphenol content and antioxidant capacity of California almond skins
The influence of roasting, pasteurisation, and storage on the polyphenol content and antioxidant capacity of California almond skins is a paper indexed in ScholarIQ from OpenAlex.
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The influence of roasting, pasteurisation, and storage on the polyphenol content and antioxidant capacity of California almond skins has 88 citations in the OpenAlex counts ScholarIQ stores.
When was The influence of roasting, pasteurisation, and storage on the polyphenol content and antioxidant capacity of California almond skins published?
The influence of roasting, pasteurisation, and storage on the polyphenol content and antioxidant capacity of California almond skins has 2010 year in the ScholarIQ index.
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