J.S. Bedi' s Articles
In-vitro Assessment of Antibacterial and Antioxidant Capacity of Essential oils from Cumin (Cuminum cyminum) and Lemon (Citrus limon) for Future Applications in Meat Industry 10.30954/2277-940X.05.2022.25
@International Journal of Fermented Foods | Association with SASNET | Printed by New Delhi Publishers
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