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Comparative volatiles, amino acids, and phenolic compounds and characteristics of roasted germinated wheat (Triticum aestivum L.) during beverage preparationopen access

Aung, T.; Kim, B.R.; Kim, S.; Shin, E.-C.; Kim, M.J.

ArticleIssue Date2023CitationLWT - Food Science and Technology, v.173PublisherAcademic Press
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