Cite
HARVARD Citation
Chikhoune, A. et al. (2017). Antioxidant effect induced by the essential oil of Pituranthos scoparius in a formulation of a whey spread emulsion. Journal of food processing and preservation. 41 (5), p. n/a. [Online].
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Chikhoune, A. et al. (2017). Antioxidant effect induced by the essential oil of Pituranthos scoparius in a formulation of a whey spread emulsion. Journal of food processing and preservation. 41 (5), p. n/a. [Online].