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Rudolf, J.L. and Resurreccion, A.V. (2007) Optimization of Trans-Resveratrol Concentration and Sensory Properties of Peanut Kernels by Slicing and Ultrasound Treatment, Using Response Surface Methodology. Journal of Food Science, 72, S450-S462.
https://doi.org/10.1111/j.1750-3841.2007.00467.x

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