| 标题 |
Chemical composition, extraction sources and action mechanisms of essential oils: Natural preservative and limitations of use in meat products |
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| DOI | |
| 其它 |
期刊:Meat Science 作者:B. D. da Silva; P. Bernardes; P. F. Pinheiro; Elisabete Fantuzzi; Consuelo Domenici Roberto 出版日期:2021-02-11 |
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(2025-6-4)