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Modification of Fatty Acid, Essential Oil and Phenolic Contents of Salt-Treated Sweet Marjoram (Origanum majorana L.) According to Developmental Stage

✍ Scribed by O. Baâtour; R. Kaddour; I. Tarchoun; N. Nasri; H. Mahmoudi; M. Zaghdoudi; H. Ghaith; B. Marzouk; Mouhiba Ben Nasri-Ayachi; M. Lachaâl


Book ID
117965613
Publisher
Institute of Food Technologists
Year
2012
Tongue
English
Weight
717 KB
Volume
77
Category
Article
ISSN
0022-1147

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