2009•Food Science, Engineering and Technologies 2009, Plovdiv, Bulgaria. 23-24 October, 2009.Requires access

Influence of the acidity rate on the quantity and chemical composition of essential oil from white oil-bearing rose (Rosa alba L.).

Ana M. Dobreva, Albena Stoyanova

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Key concepts: Rose (mathematics), Chemical composition, Composition (language), White (mutation), Bearing (navigation), Chemistry, Food science, Biology

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Influence of the acidity rate on the quantity and chemical composition of essential oil from white oil-bearing rose (Rosa alba L.). — Research Paper | ScholarLens