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Vegetable oils / Hydroxycinnamic acids / Dihydroxybenzoic acids / Flavors / 4-Hydroxybenzoic acid / Ferulic acid / Vanillic acid / Phenolic content in wine / Syringic acid / Chemistry / Phenols / Phenolic compounds in wine
Date: 2014-07-15 00:41:33
Vegetable oils
Hydroxycinnamic acids
Dihydroxybenzoic acids
Flavors
4-Hydroxybenzoic acid
Ferulic acid
Vanillic acid
Phenolic content in wine
Syringic acid
Chemistry
Phenols
Phenolic compounds in wine

JARQ 48 (3), [removed]http://www.jircas.affrc.go.jp Subcritical Water Extraction of Low-molecular-weight Phenolic Compounds from Oil Palm Biomass Fumio KAWAMURA1, 6*, Nur Syahirah SAARY2, Rokiah HASHIM2, Othman

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