Cite
HARVARD Citation
Bach, B. et al. (2016). A new chemical tool for absinthe producers, quantification of α/β-thujone and the bitter components in Artemisia absinthium. Food chemistry. pp. 813-817. [Online].
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Bach, B. et al. (2016). A new chemical tool for absinthe producers, quantification of α/β-thujone and the bitter components in Artemisia absinthium. Food chemistry. pp. 813-817. [Online].