Items where Author is "Ho , C.T."

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Magaletta , R.L. and Ho , C.T. (1996) Effect of roasting time and temperature on the generation of nonvolatile (polyhydroxyalkyl)pyrazine compounds in peanuts, as determined by high-performance liquid chromatography. Journal of Agricultural and Food Chemistry, 44 (9). pp. 2629-2635.

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