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    The use of ozone, hydro cooling, and heat shock technology to provide shelf life and flavonoid levels in bay leaf (Syzygium polyanthum)

    The use of ozone, hydro cooling, and heat shock technology to provide shelf life and flavonoid levels in bay leaf (Syzygium polyanthum) by Yaqubi, Ahmad Khalil, Astuti, Suryani Dyah, Zaidan, Andi Hamim, Purnobasuki, Hery, Kusumawati, Dwinda

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