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Tomaino, A., Cimino, F., Zimbalatti, V., Venuti, V., Sulfaro, V., De-Pasquale, A. and Saija, A. (2005) Influence of Heating on Antioxidant Activity and the Chemical Composition of Some Spice Essential Oils. Food Chemistry, 89, 549-554.
https://doi.org/10.1016/j.foodchem.2004.03.011

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