Production process and characterization of the traditional Greek fruit distillate “Koumaro” by aromatic and mineral composition
- 1 November 2005
- journal article
- Published by Elsevier in Journal of Food Composition and Analysis
- Vol. 18 (7) , 699-716
- https://doi.org/10.1016/j.jfca.2004.06.010
Abstract
No abstract availableKeywords
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