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Effects of Drying Treatments on the Composition of Volatile Compounds in Dried Nectarines

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Chemometric Analysis of the Volatile Compounds Generated by Aspergillus carbonarius Strains Isolated from Grapes and Dried Vine Fruits

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Influence of Freeze-Dried Yeast Starter Cultures on Volatile Compounds of Tchapalo, a Traditional Sorghum Beer from Côte d’Ivoire

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Modeling the Rehydration Process of Dried Tomato

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