Cite
HARVARD Citation
Mahanta, B. et al. (2021). Thermolabile essential oils, aromas and flavours: Degradation pathways, effect of thermal processing and alteration of sensory quality. Food research international. p. . [Online].
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Mahanta, B. et al. (2021). Thermolabile essential oils, aromas and flavours: Degradation pathways, effect of thermal processing and alteration of sensory quality. Food research international. p. . [Online].