Citeer als: (2023, januari) Valorisation of Roman chamomile (Chamaemelum nobile L.) herb by comprehensive evaluation of hydrodistilled aroma and residual non-volatile fractions. https://geertdevuyst.be/publicatie/2022-baranauskiene-valorisation-of-roman-chamomile-chamaemelum-nobile-l-herb-by-comprehensive-evaluation-of-hydrodistilled-aroma-and-residual-non-volatile-fractions/
Valorisation of Roman chamomile (Chamaemelum nobile L.) herb by comprehensive evaluation of hydrodistilled aroma and residual non-volatile fractions
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TitelValorisation of Roman chamomile (Chamaemelum nobile L.) herb by comprehensive evaluation of hydrodistilled aroma and residual non-volatile fractionsAuteur(s)Baranauskienė, R., Venskutonis, P. R., & Ragažinskienė, O.PublicatieFood Research InternationalVolume160Publicatiejaar2022Pagina’s111715DOIhttps://doi.org/10.1016/j.foo ... UitgeverElsevier BVCiteer alsBaranauskienė, R., Venskutonis, P. R., & Ragažinskienė, O. (2022). Valorisation of Roman chamomile (Chamaemelum nobile L.) herb by comprehensive evaluation of hydrodistilled aroma and residual non‑volatile fractions. Food Research International, 160, 111715. https://doi.org/10.1016/j.foodres.2022.111715