Martins, N., Garcia, R., Gomes da Silva, M., & Cabrita, M. J. (2012). Volatile compounds from oak, cherry, chestnut and acacia chips: Influence of toasting level.
Chicago Style CitationMartins, Nuno, Raquel Garcia, Marco Gomes da Silva, and Maria Joao Cabrita. Volatile Compounds From Oak, Cherry, Chestnut and Acacia Chips: Influence of Toasting Level. 2012.
MLA CitationMartins, Nuno, Raquel Garcia, Marco Gomes da Silva, and Maria Joao Cabrita. Volatile Compounds From Oak, Cherry, Chestnut and Acacia Chips: Influence of Toasting Level. 2012.
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