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2 matching references were found.

Bett, K.L.; Vercellotti, J.R.; Lovegren, N.V.; Sanders, T.H.; Hinsch, R.T.; Rasmussen, G.K., A comparison of the flavor and compositional quality of peanuts from several origins, Food Chem., 1994, 51, 1, 21-27, https://doi.org/10.1016/0308-8146(94)90042-6 . [all data]

Dousmanis, G.C.; Sanders, T.M., Jr.; Townes, C.H., Microwave spectra of the free radicals OH and OD, Phys. Rev., 1955, 100, 1735. [all data]