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Milos, M., Mastelic, J. and Jerkovic, I. (2000) Chemical Composition and Glycosidically Bound Volatile Compounds from Oregano (Origanum vulgare L. spp. hirtum). Food Chemistry, 71, 79-83.
http://dx.doi.org/10.1016/S0308-8146(00)00144-8

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