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Wiley, International Journal of Food Science + Technology, 4(55), p. 1705-1715, 2020

DOI: 10.1111/ijfs.14442

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Analysis of flavour compounds and prediction of sensory properties in sea buckthorn ( Hippophaë rhamnoides L.) berries

Journal article published in 2020 by Xueying Ma ORCID, Wei Yang, Alexis Marsol‐Vall ORCID, Oskar Laaksonen ORCID, Baoru Yang
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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