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Influence of technical processing units on chemical composition and antimicrobial activity of carrot (Daucus carrot L.) juice essential oil

✍ Scribed by Ma, Tingting; Luo, Jiyang; Tian, Chengrui; Sun, Xiangyu; Quan, Meiping; Zheng, Cuiping; Kang, Lina; Zhan, Jicheng

No coin nor oath required. For personal study only.

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