Effects of drying methods on qualitative and quantitative properties of essential oil of two basil landraces

标题
Effects of drying methods on qualitative and quantitative properties of essential oil of two basil landraces
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 141, Issue 3, Pages 2440-2449
出版商
Elsevier BV
发表日期
2013-05-30
DOI
10.1016/j.foodchem.2013.05.098

向作者/读者发起求助以获取更多资源

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started