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Essential Oils in Food Preservation, Flavor and Safety || Essential Oil-Based Nanoemulsion Formation by Low- and High-Energy Methods and Their Application in Food Preservation against Food Spoilage Microorganisms
Sugumar, SaranyaYear:
2016
Language:
english
DOI:
10.1016/b978-0-12-416641-7.00009-2
File:
PDF, 1.46 MB
english, 2016