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<record>
  <contributors>
    <authors>
      <author>Denkova, Zapryana</author>
      <author>Goranov, Bogdan</author>
      <author>Blazheva, Denica</author>
      <author>Tomova, Teodora</author>
      <author>Teneva, Desislava</author>
      <author>Denkova-Kostova, Rositsa</author>
      <author>Slavchev, Aleksandar</author>
      <author>Pagán, Rafael</author>
      <author>Degraeve, Pascal</author>
      <author>Kostov, Georgi</author>
    </authors>
  </contributors>
  <titles>
    <title>Chemical composition and antimicrobial activity of lavender (Lavandula angustifolia Mill.), peppermint (Mentha piperita L.), raspberry seed (Rubus idaeus L), and ylang-ylang (Cananga odorata (Lam.) essential oils—towards hurdle technologies in the production of chocolate mousse</title>
    <secondary-title>Appl. sci.</secondary-title>
  </titles>
  <doi>10.3390/app132011281</doi>
  <pages/>
  <volume/>
  <number/>
  <dates>
    <year>2023</year>
    <pub-dates>
      <date>2023</date>
    </pub-dates>
  </dates>
  <abstract/>
</record>

</records>
</xml>