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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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New radioactive tracers in the form of coordination complexes for tumor diagnosis. Final report for the period 1 February 1978-28 February 1981