reference/35302789

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/35302789

Outgoing Links

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contentType	Journal Article
issn	0308-8146
pageRange	134404-
publicationName	Food Chemistry
startingPage	134404
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bibliographicCitation	He Z, Liu S, Nam S, Klasson KT, Cheng HN. Molecular level characterization of the effect of roasting on the extractable components of glandless cottonseed by Fourier transform ion cyclotron resonance mass spectrometry. Food Chem. 2023 Mar 01;403():134404. doi: 10.1016/j.foodchem.2022.134404. PMID: 36182850.
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date	2023-03-01-04:00^^<http://www.w3.org/2001/XMLSchema#date>
identifier	https://pubmed.ncbi.nlm.nih.gov/36182850 https://doi.org/10.1016/j.foodchem.2022.134404
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language	English
source	https://pubmed.ncbi.nlm.nih.gov/ https://www.crossref.org/
title	Molecular level characterization of the effect of roasting on the extractable components of glandless cottonseed by Fourier transform ion cyclotron resonance mass spectrometry
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Total number of triples: 32.