Long chain phenols—the thermal and oxidative deterioration of phenolic lipids from the cashew (Anacardium occidentale) nut shell
- 1 January 1990
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 52 (1), 71-83
- https://doi.org/10.1002/jsfa.2740520109
Abstract
No abstract availableKeywords
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