Antioxidant effect of essential oils of rosemary, clove and cinnamon on hazelnut and poppy oils

标题
Antioxidant effect of essential oils of rosemary, clove and cinnamon on hazelnut and poppy oils
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 129, Issue 1, Pages 171-174
出版商
Elsevier BV
发表日期
2011-01-23
DOI
10.1016/j.foodchem.2011.01.055

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