Mostrando 21 - 40 Resultados de 62 Para Buscar '"Ratt"', tiempo de consulta: 0.14s Limitar resultados
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    “…High levels of the amino acids involved in the formation of pleasant-smell volatile compounds during potato cooking were detected in Rouge des Flandres, Blue Star, Bergerac, Roseval, and Ratte cultivars. These results suggest that each local cultivar is characterized by a proper chemical profile related to specific proprieties that can be useful to obtain high quality industrial products.…”
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