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The fatty acid that is particularly important in butter flavor is (1) palmitic, (2) oleic, (3) ...

mndcurrier

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The fatty acid that is particularly important in butter flavor is (1) palmitic, (2) oleic, (3) ...

The fatty acid that is particularly important in butter flavor is

(1) palmitic, (2) oleic, (3) palmitoleic, (4) stearic, (5) butyric.

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