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Elsevier, Food Chemistry, (226), p. 179-186

DOI: 10.1016/j.foodchem.2017.01.067

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Preharvest treatments with malic, oxalic, and acetylsalicylic acids affect the phenolic composition and antioxidant capacity of coriander, dill and parsley

This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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