Major Fatty Acid Composition of 19 Almond Cultivars of Different Origins. A Chemometric Approach
Author:
Affiliation:
1. Department of Analytical Chemistry, University of Alicante, Apartado 99, 03080 Alicante, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf950505m
Reference25 articles.
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2. Characterization of roasted coffee by S-HSGC and HPLC-UV and principal component analysis
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