Fatty Acid Composition of Suspension Cell Cultures of Theobroma cacao are Altered by Culture Conditions
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Published:1992-11
Issue:6
Volume:57
Page:1452-1453
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ISSN:0022-1147
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Container-title:Journal of Food Science
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language:en
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Short-container-title:J Food Science
Author:
WEN M. C.,KINSELLA J. E.
Cited by
2 articles.
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