![](/img/cover-not-exists.png)
Using Thymus carmanicus and Myrtus communis essential oils to enhance the physicochemical properties of potato chips
Boroujeni, Leila Sedaghat, Hojjatoleslamy, MohammadLanguage:
english
Journal:
Food Science & Nutrition
DOI:
10.1002/fsn3.597
Date:
April, 2018
File:
PDF, 548 KB
english, 2018