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    Optimization of the Hydrolysis of Safflower Oil for the Production of Linoleic Acid, Used as Flavor Precursor

    Optimization of the Hydrolysis of Safflower Oil for the Production of Linoleic Acid, Used as Flavor Precursor by Marya Aziz, Florence Husson, Selim Kermasha

    Published 2015-01-01
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