Author:
Avila-Sosa Raúl,Gastélum-Franco María Guadalupe,Camacho-Dávila Alejandro,Torres-Muñoz José Vinicio,Nevárez-Moorillón Guadalupe Virginia
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference29 articles.
1. Abdala, A. E., & Roozen, J. P. (2001). The effects of stabilised extracts of sage and oregano on the oxidation of salad dressings. European Food Research Techology, 212, 551–560.
2. Alasalvar, C., Al-Farzi, M., Quantick, P. C., Shahidi, F., & Wiktorowicz, R. (2005). Effect of chill storage and modified atmosphere packaging (MAP) on antioxidant activity, anthocyanins, carotenoids, phenolics and sensory quality of ready-to-eat shredded orange and purple carrots. Food Chemistry, 89, 69–76.
3. Araujo, C., Sousa, M. J., Ferreira, M. F., & Leao, C. (2003). Activity of essential oils from Mediterranean Lamiaceae spices against food spoilage yeasts. Journal of Food Protection, 66, 625–632.
4. Arcila-Lozano, C. C., Loarca-Piña, G., Lecona-Uribe, S., & Gonzáles de Mejía, E. (2004). El orégano: Propiedades, composición y actividad biológica de sus componentes. Archivos Latinoamericanos de Nutrición, 54, 100–111.
5. Atoui, A. K., Mansouri, A., Boskou, G., & Kefalas, P. (2005). Tea and herbal infusions: their antioxidant activity and phenolic profile. Food Chemistry, 89, 27–36.
Cited by
54 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献