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Christhin: Quantitative Analysis of Thin Layer Chromatography

arXiv.org, May 4, 2012

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Christhin: Quantitative Analysis of Thin Layer Chromatography

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Elaboration process, chemical and sensory analyses of fried-salted soybean

Grasas y Aceites, 01 September 2010, Vol.61(3), pp.279-287 [Peer Reviewed Journal]

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Extraction of antioxidant components from peanut skins

Grasas y Aceites, 01 December 2002, Vol.53(4), pp.391-395 [Peer Reviewed Journal]

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Quality and chemical composition of residual cakes obtained by pressing jojoba seeds produced in La Rioja, Argentina

The Journal of Argentine Chemical Society, 01 December 2007, Vol.95(1-2), pp.39-47 [Peer Reviewed Journal]

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Honey roasted peanuts and roasted peanuts from Argentina. Sensorial and chemical analyses

Grasas y Aceites, 01 December 2004, Vol.55(4), pp.401-408 [Peer Reviewed Journal]

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Argentinean peanut sauce similar to mayonnaise: chemical, nutritional and sensorial aspects

Grasas y Aceites, 01 March 2003, Vol.54(1), pp.7-11 [Peer Reviewed Journal]

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Chemical composition of aboriginal peanut (Arachis hypogaea L.) seeds from Uruguay

Grasas y Aceites, 01 June 1999, Vol.50(3), pp.203-207 [Peer Reviewed Journal]

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Fatty acid, sterol and proximate compositions of peanut species (Arachis L.) seeds from Bolivia and Argentina

Grasas y Aceites, 01 August 1997, Vol.48(4), pp.219-225 [Peer Reviewed Journal]

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