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C. Alasalvar, F. Shaidi and K. R. Cadwaller, “Comparison of Natural and Roasted Turkish Tombul Hazelnut (Corylusavellana L.) Volatiles and Flavor by DHA/GC/ MS and Descriptive Sensory Analysis,” Journal of Agricultural and Food Chemistry, Vol. 51, No. 17, 2003, pp. 5067-5072.

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