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Valorisation of Schinus molle fruit as a source of volatile compounds in foods as flavours and fragrances

Etiquetas: Aromas, Bayas, Bibliografía Nacional Química, Compuestos volátiles, Coompuestos glicosilados, Schinus Molle

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Tuning Electrical Transport Mechanism of Polyaniline−Graphene Oxide Quantum Dots Nanocomposites for Potential Electronic Device Applications