Variations in essential oil and fatty acid composition during Myrtus communis var. italica fruit maturation

标题
Variations in essential oil and fatty acid composition during Myrtus communis var. italica fruit maturation
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 112, Issue 3, Pages 621-626
出版商
Elsevier BV
发表日期
2008-06-20
DOI
10.1016/j.foodchem.2008.06.018

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