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Influence of technical processing units on chemical composition and antimicrobial activity of carrot (Daucus carrot L.) juice essential oil — Tingting Ma (2014) | RDL Network
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Influence of technical processing units on chemical composition and antimicrobial activity of carrot (Daucus carrot L.) juice essential oil
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Xiangyu Sun
Northwest A&F University
Influence of technical processing units on chemical composition and antimicrobial activity of carrot (Daucus carrot L.) juice essential oil
Article
2014
en
Authors
+5 more
TM
Tingting Ma
Northwest A&F University
JL
Jiyang Luo
TC
Tian Cheng-rui
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