ESSENTIAL OIL COMPOSITION OF DIFFERENT MOROCCAN THYME VARIETIES .2. PRINCIPAL COMPONENT ANALYSIS

被引：0
作者：
BENJILALI, B
HAMMOUMI, M
MHAMEDI, A
RICHARD, H
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来源：
SCIENCES DES ALIMENTS | 1987年 / 7卷 / 02期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：275 / 299
页数：25
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