Cite
HARVARD Citation
Kwao, S. et al. (2016). Effect of guard cells electroporation on drying kinetics and aroma compounds of Genovese basil (Ocimum basilicum L.) leaves. Innovative food science & emerging technologies. pp. 15-23. [Online].
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Kwao, S. et al. (2016). Effect of guard cells electroporation on drying kinetics and aroma compounds of Genovese basil (Ocimum basilicum L.) leaves. Innovative food science & emerging technologies. pp. 15-23. [Online].