Oxidative stability, affective and discriminative sensory test of high oleic and regular peanut oil with addition of oregano essential oil-Reference-Cited by-同舟云学术

Oxidative stability, affective and discriminative sensory test of high oleic and regular peanut oil with addition of oregano essential oil

Published:2018-10-20 Issue:12 Volume:55 Page:5133-5141
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Olmedo Rubén^ORCID,Ribotta Pablo,Grosso Nelson R.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-018-3459-5/fulltext.html

Reference24 articles.

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3. Asensio CM, Nepote V, Grosso NR (2013) Consumers’ acceptance and quality stability of olive oil flavoured with essential oils of different oregano species. Int J Food Sci Technol 48:2417–2428

4. Bajalan I, Rouzbahani R, Pirbalouti AG, Maggi F (2017) Antioxidant and antibacterial activities of the essential oils obtained from seven Iranian populations of Rosmarinus officinalis. Ind Crops Prod 107:305–311

5. Belitz HD, Grosch W, Schielberle P (2009) Food chemistry. Springer, Berlin

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