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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


Book ID
126447108
Publisher
Elsevier Science
Year
2015
Tongue
English
Weight
680 KB
Volume
170
Category
Article
ISSN
0308-8146

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