Citez comme : (2023, janvier) Valorisation of Roman chamomile (Chamaemelum nobile L.) herb by comprehensive evaluation of hydrodistilled aroma and residual non-volatile fractions. https://geertdevuyst.fr/publication/2022-baranauskiene-valorisation-of-roman-chamomile-chamaemelum-nobile-l-herb-by-comprehensive-evaluation-of-hydrodistilled-aroma-and-residual-non-volatile-fractions/
Valorisation of Roman chamomile (Chamaemelum nobile L.) herb by comprehensive evaluation of hydrodistilled aroma and residual non-volatile fractions
Article anglais Formé(e)
TitreValorisation of Roman chamomile (Chamaemelum nobile L.) herb by comprehensive evaluation of hydrodistilled aroma and residual non-volatile fractionsAuteur(s)Baranauskienė, R., Venskutonis, P. R., & Ragažinskienė, O.PublicationFood Research InternationalVolume160Année de publication2022Pages111715DOIhttps://doi.org/10.1016/j.foo ... EditeurElsevier BVCitez commeBaranauskienė, R., Venskutonis, P. R., & Ragažinskienė, O. (2022). Valorisation of Roman chamomile (Chamaemelum nobile L.) herb by comprehensive evaluation of hydrodistilled aroma and residual non‑volatile fractions. Food Research International, 160, 111715. https://doi.org/10.1016/j.foodres.2022.111715