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Supercritical fluid extracts from the Brazilian cherry (Eugenia uniflora L.): Relationship between the extracted compounds and the characteristic flavour intensity of the fruit
Food chemistry

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Abstract of Article  Will be presented in next release
Date Last Accessed  Accessed January 20, 2015
Title of Article  Supercritical fluid extracts from the Brazilian cherry (Eugenia uniflora L.): Relationship between the extracted compounds and the characteristic flavour intensity of the fruit
Author(s) of Article  Will be identified in next release
Citation  Food chemistry 2011 v.124 no.1 pp. 85-92
Click to View  (Click to View)
Date of Publication  2011
Location of Article  http://pubag.nal.usda.gov/pubag/article.xhtml?id=563915
Name of Publication  Food chemistry
Publishing Company  Will be identified in next release
Accession Number  167068