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Petersen Mikael Agerlin
Petersen Mikael A.
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Mikael A.
Mikael Agerlin
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http://hub.abes.fr/acs/periodical/jafcau/2008/volume_56/issue_5/101021jf072672f/authorship/5
http://hub.abes.fr/acs/periodical/jafcau/1999/volume_47/issue_3/101021jf9807115/authorship/2
http://hub.abes.fr/acs/periodical/jafcau/2004/volume_52/issue_6/101021jf035133t/authorship/2
http://hub.abes.fr/springer/periodical/217/1993/volume_197/issue_6/B95FC4EAC6E44783E053120B220AE893/authorship/1
http://hub.abes.fr/springer/periodical/217/1993/volume_197/issue_4/B95FC4EAC6D24783E053120B220AE893/authorship/1
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Comparison of Isolation Methods for the Determination ofImportant Aroma Compounds in Black Currant(Ribes nigrum L.) Juice, Using Nasal Impact FrequencyProfiling
Influence of Variety and Growing Location on the Development ofOff-Flavor in Precooked Vacuum-Packed Potatoes
Wavelength Dependence of Light-Induced Lipid Oxidation and Naturally Occurring Photosensitizers in Cheese
Influence of sous vide processing, steaming and boiling on vitamin retention and sensory quality in broccoli florets
Ascorbic acid and dehydroascorbic acid content of blanched sweet green pepper during chilled storage in modified atmospheres
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