Developments in Food Science Volume 37, 1994, Pages 303-310

Developments in Food Science Volume 37, 1994, Pages 303-310

Changes in chemical composition of the essential oil of Chios "mastic resin" form Pistacia lentiscus var. Chia tree during solidification and storage.

 

Papanicolaou, D. Melanitou, M. Katsaboxakis, K.,

Περισσότερα σε αυτή την κατηγορία: « Flavour and Fragrances Journal, Vol. 6, Issue 4, 1991, Pages 271-276 International Flavours Food Additives Volume 6, 1975, Pages 349-350 »