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Antioxidant activity of essential oils from various spices
M N Dang1, M Takácsová, D V Nguyen
1Slovak University of Technology, Faculty of Chemical Technology, Department of Saccharides and Food Preservation, Radlinského 9, SK-81237 Bratislava, Slovak Republik. dang@chtf.stuba.sk
Die Nahrung
|March 20, 2001
Abstract
No abstract available in PubMed .
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