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This study evaluates the use of clove essential oil (Syzygium aromaticum L.) to enhance the quality of traditional tomato puree, addressing spoilage issues due to high water content. The essential oil was extracted and analyzed, revealing high concentrations of eugenol and eugenol acetate, which significantly improved the physicochemical, microbiological, and nutritional properties of the tomato puree compared to control samples. The findings suggest that clove essential oil is a promising natural preservat
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- orkiaple
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- EN