Cite
HARVARD Citation
Olmedo, R. et al. (2019). Oxidative Stability, Affective and Descriptive Sensory Properties of Roasted Peanut Flavored with Oregano, Laurel, and Rosemary Essential Oils as Natural Preservatives of Food Lipids. European journal of lipid science and technology. 121 (5), p. n/a. [Online].