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Dive into the research topics of 'Higher palmitic acid and dipalmitoyloleate levels are correlated to increased firmness in commercial butter'. Together they form a unique fingerprint.- Sort by
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Higher palmitic acid and dipalmitoyloleate levels are correlated to increased firmness in commercial butter
Alejandro G. Marangoni, Saeed M. Ghazani, Sarah Gammage, Julie Van Rosendaal, Janet Music, Sylvain Charlebois
Research output: Contribution to journal › Article › peer-review
3
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(Scopus)