PACKAGING METHODS AND STORAGE DURATION AFFECT ESSENTIAL OIL CONTENT AND COMPOSITION OF LEMON VERBENA (LIPPIA CITRIODORA KUNTH.)

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EBADI M.T.

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Journal Paper

Paper Information

Journal: FOOD SCIENCE AND NUTRITION Year:2017 | Volume:5 | Issue:- Page(s): 588-595

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Information Journal Paper

Title

PACKAGING METHODS AND STORAGE DURATION AFFECT ESSENTIAL OIL CONTENT AND COMPOSITION OF LEMON VERBENA (LIPPIA CITRIODORA KUNTH.)

Author(s)

EBADI M.T. | Issue Writer Certificate

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Abstract

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CHANGES IN THE ESSENTIAL OIL CONTENT AND COMPOSITION OF THYMUS DAENENSIS CELAK. UNDER PRE-DRYING AND DIFFERENT STORAGE CONDITIONS

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APA: Copy

EBADI, M.T.. (2017). PACKAGING METHODS AND STORAGE DURATION AFFECT ESSENTIAL OIL CONTENT AND COMPOSITION OF LEMON VERBENA (LIPPIA CITRIODORA KUNTH.). FOOD SCIENCE AND NUTRITION, 5(-), 588-595. SID. https://sid.ir/paper/716379/en

Vancouver: Copy

EBADI M.T.. PACKAGING METHODS AND STORAGE DURATION AFFECT ESSENTIAL OIL CONTENT AND COMPOSITION OF LEMON VERBENA (LIPPIA CITRIODORA KUNTH.). FOOD SCIENCE AND NUTRITION[Internet]. 2017;5(-):588-595. Available from: https://sid.ir/paper/716379/en

IEEE: Copy

M.T. EBADI, “PACKAGING METHODS AND STORAGE DURATION AFFECT ESSENTIAL OIL CONTENT AND COMPOSITION OF LEMON VERBENA (LIPPIA CITRIODORA KUNTH.),” FOOD SCIENCE AND NUTRITION, vol. 5, no. -, pp. 588–595, 2017, [Online]. Available: https://sid.ir/paper/716379/en

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