CO 2 enrichment can enhance the nutritional and health benefits of parsley ( Petroselinum crispum L.) and dill ( Anethum graveolens L.)

标题
CO 2 enrichment can enhance the nutritional and health benefits of parsley ( Petroselinum crispum L.) and dill ( Anethum graveolens L.)
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 269, Issue -, Pages 519-526
出版商
Elsevier BV
发表日期
2018-07-10
DOI
10.1016/j.foodchem.2018.07.046

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