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Modification of fatty acid, essential oil and phenolic contents of salt-treated sweet marjoram (Origanum majorana L.) according to developmental stage. [electronic resource] by
- Baâtour, O
- Kaddour, R
- Tarchoun, I
- Nasri, N
- Mahmoudi, H
- Zaghdoudi, M
- Ghaith, H
- Marzouk, B
- Ben Nasri-Ayachi, Mouhiba
- Lachaâl, M
Producer: 20130409
In:
Journal of food science vol. 77
Availability: No items available.
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