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Impact of the persistence of three essential oils with antifungal activities on stored wheat grains, flour, and baked products

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dc.contributor.author Juárez Z.N., Bach H., Bárcenas-Pozos M.E., Hernández L.R.
dc.date.accessioned 2022-01-03T21:44:13Z
dc.date.available 2022-01-03T21:44:13Z
dc.date.issued 2021
dc.identifier.issn 2-s2.0-85103025581
dc.identifier.uri http://repositorio.udlap.mx/xmlui/handle/123456789/14031
dc.description.abstract https://www.scopus.com/inward/record.uri?eid=2-s2.0-85103025581&doi=10.3390%2ffoods10020213&partnerID=40&md5=c9865e956238b27338dab9c75f3ef24b
dc.source Scopus
dc.title Impact of the persistence of three essential oils with antifungal activities on stored wheat grains, flour, and baked products
dc.type Article


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