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Title
Spice use in food: Properties and benefits
Authors
Keywords
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Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 57, Issue 6, Pages 1078-1088
Publisher
Informa UK Limited
Online
2015-11-12
DOI
10.1080/10408398.2013.858235
References
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Related references
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- (2012) Manisha Vats et al. BRAZILIAN JOURNAL OF MICROBIOLOGY
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- Tunisian Salvia officinalis L. and Schinus molle L. essential oils: Their chemical compositions and their preservative effects against Salmonella inoculated in minced beef meat
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- Inactivation of Salmonella enterica Ser. Enteritidis in Tomato Juice by Combining of High-Intensity Pulsed Electric Fields with Natural Antimicrobials
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