Cite
HARVARD Citation
Aravena, G. et al. (2016). The impact of cooking and delivery modes of thymol and carvacrol on retention and bioaccessibility in starchy foods. Food chemistry. pp. 848-852. [Online].
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Aravena, G. et al. (2016). The impact of cooking and delivery modes of thymol and carvacrol on retention and bioaccessibility in starchy foods. Food chemistry. pp. 848-852. [Online].