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Food Science and TechnologyAntioxidant ActivityEssential OilControl SamplePhysicochemical PropertiesSensory Evaluationthe Shelf LifePhenolic CompoundsResponse Surface MethodologyShelf LifeCompletely Randomized DesignMinimum Bactericidal ConcentrationRheological Propertiesthe Moisture ContentTotal PhenolResponse Surface MethodOxidative StabilityQuality CharacteristicsProbiotic BacteriaEdible Coating
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