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bibliographicCitation Chetschik I, Granvogl M, Schieberle P. Comparison of the key aroma compounds in organically grown, raw West-African peanuts (Arachis hypogaea) and in ground, pan-roasted meal produced thereof. J Agric Food Chem. 2008 Nov 12;56(21):10237–43. doi: 10.1021/jf802102u. PMID: 18939847.
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title Comparison of the Key Aroma Compounds in Organically Grown, Raw West-African Peanuts (Arachis hypogaea) and in Ground, Pan-Roasted Meal Produced Thereof
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