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About this Agricultural and Biological Sciences article
Effects of Food Formulation and Thermal Processing on Flavones in Celery and Chamomile by Hostetler, Gregory L.; Riedl, Ken M.; Schwartz, Steven J. is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Hostetler, Gregory L.; Riedl, Ken M.; Schwartz, Steven J.
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0308-8146)
- Published
- 2013
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)
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