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Comparison between Asiatic Jasmine and White-Flower Asian Jasmine in Quality Characteristics during the Parching Process
- Source :
- Journal of the Korean Society of Food Science and Nutrition. 49:704-715
- Publication Year :
- 2020
- Publisher :
- The Korean Society of Food Science and Nutrition, 2020.
Details
- ISSN :
- 22885978 and 12263311
- Volume :
- 49
- Database :
- OpenAIRE
- Journal :
- Journal of the Korean Society of Food Science and Nutrition
- Accession number :
- edsair.doi...........379e377ee2125a198afdaaf7b8171d61