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 Effect of candying on volatiles and cell wall polysaccharides of “Ameixa d’Elvas” plums
Please use this identifier to cite or link to this item http://hdl.handle.net/10773/7893

title: Effect of candying on volatiles and cell wall polysaccharides of “Ameixa d’Elvas” plums
authors: Nunes, C.
Saraiva, J. A.
Rocha, S. M.
Coimbra, M. A.
keywords: “Ameixa d’Elvas” plums
candying
polysaccharides
issue date: 2009
publisher: Universidade de Aveiro
abstract: Resumo indisponível.
URI: http://hdl.handle.net/10773/7893
publisher version/DOI: http://www.cost.eu/
source: COST 927 Action: thermally processed foods - possible health implications: analytical and chemical aspects related to thermally processed foods
appears in collectionsQOPNA - Comunicações

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