Study of essential oil components in differentoriganumsPecies by GC and sensory analysis

  • I. Novák, É. Zámbori-Németh, H. Horváth, Zs. Seregély, K. Kaffka
  • Acta Alimentaria, May 2003, Akademiai Kiado
  • DOI: 10.1556/aalim.32.2003.2.3

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http://dx.doi.org/10.1556/aalim.32.2003.2.3