Effect of drying on the volatile constituents of thyme (Thymus vulgaris L.) and sage (Salvia officinalis L.)
- 1 June 1997
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 59 (2) , 219-227
- https://doi.org/10.1016/s0308-8146(96)00242-7
Abstract
No abstract availableKeywords
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