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2. The effect of microwave roasting on bioactive compounds, antioxidant activity and fatty acid composition of apricot kernel and oils. Al Juhaimi F; Musa Özcan M; Ghafoor K; Babiker EE Food Chem; 2018 Mar; 243():414-419. PubMed ID: 29146358 [TBL] [Abstract][Full Text] [Related]
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