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Potential of NIR spectroscopy to predict amygdalin content established by HPLC in intact almonds and classification based on almond bitterness | 130 |
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Potential of NIR spectroscopy to predict amygdalin content established by HPLC in intact almonds and classification based on almond bitterness | 2 | 1 | 2 | 3 | 2 | 2 | 1 |
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Main text - Cortes et al.pdf | 409 |
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