Impact of Microwave Assisted Infusion on the Quality and Volatile Composition of Olive Oil Aromatized with Rosemary Leaves
Author:
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://link.springer.com/content/pdf/10.1007/s11746-016-2847-0.pdf
Reference25 articles.
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4. Nieto G, Huvaere K, Skibsted LH (2011) Antioxidant activity of rosemary and thyme by-products and synergism with added antioxidant in a liposome system. Eur Food Res Technol 233:11–18
5. Peter KV (2001) Introduction in handbook of herbs and spices, chap 1. Woodhead Publishing Limited, Cambridge, pp 1–12
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