Changes in Quality Indices, Phenolic Content and Antioxidant Activity of Flavored Olive Oils during Storage

Author:

Baiano Antonietta,Terracone Carmela,Gambacorta Giuseppe,Notte Ennio La

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference36 articles.

1. Jacotot B (1994) Olive oil: a food and medicine in one. Olivae 54:40–41

2. Visioli F, Bogani P, Grande S, Galli C (2004) Olive oil and oxidative stress. Grasas y Aceites 55:66–75

3. Moldão-Martins M, Beirão-Da-Costa S, Neves C, Cavaleiro C, Salgueiro L, Beirão-Da-Costa ML (2004) Olive oil flavored by the essential oils of Mentha x piperita and Thymus mastichina L. Food Qual Prefer 15:447–452

4. Tsimidou M, Boskou D (1994) Antioxidant activity of essential oils from the plants of the Lamiaceae family. In: Charalambous G (ed) Spices, herbs and edible fungi. Elsevier, Amsterdam, pp 273–284

5. Loo A, Richard H (1992) Origine et propriétés des épices et des aromates bruts. In: Richard H (ed) Épices et Aromates. TEC & DOC, Paris, pp 18–22

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3