Chemical composition and antioxidant effect of glycosidically bound volatile compounds from oregano (Origanum vulgare L. ssp. hirtum)
- 1 October 2000
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 71 (1) , 79-83
- https://doi.org/10.1016/s0308-8146(00)00144-8
Abstract
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