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Comparison of the volatile antioxidant contents in the aqueous and methanolic extracts of a set of commercial spices and condiments

Crossref DOI link: https://doi.org/10.1007/s00217-017-2854-x

Published Online: 2017-03-01

Published Print: 2017-08

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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