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This page is a summary of: Recognition of Clove (Eugenia caryophyllata) Oil Adulteration by Monitoring Phenolic and Antioxidative Fingerprint Markers Utilizing Online HPLC Post Column and Spectrophotometric Assays with Chemometric Analysis, Food Analytical Methods, November 2025, Springer Science + Business Media,
DOI: 10.1007/s12161-025-02937-1.
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