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Authors: Ines Essid
Journal Article
Fatty acid profile, physiochemical properties and oxidative stability of ewe’s sausage as affected by distillated myrtle (Myrtus communis) leaves’ intake Free
International Journal of Food Science and Technology, Volume 55, Issue 3, March 2020, Pages 1151–1161, https://doi.org/10.1111/ijfs.14549
Published: 18 February 2020
