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The aroma of black currants.: 2. Lower boiling compounds.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
1966 (Swedish)In: Acta Chemica Scandinavica, ISSN 0904-213X, E-ISSN 1902-3103, Vol. 20, no 2, p. 522-528Article in journal (Refereed)
Place, publisher, year, edition, pages
1966. Vol. 20, no 2, p. 522-528
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
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URN: urn:nbn:se:ri:diva-8300OAI: oai:DiVA.org:ri-8300DiVA, id: diva2:966171
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2020-12-01Bibliographically approved

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