Increasing the stability of Empeltre olive oils by aromatization with rosemary (Rosmarinus officinalis) and garlic (Allium sativum)-Reference-Cited by-同舟云学术

Increasing the stability of Empeltre olive oils by aromatization with rosemary (Rosmarinus officinalis) and garlic (Allium sativum)

Published:2021-07 Issue: Volume:24 Page:100333
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Abenoza María,Sánchez-Gimeno Ana Cristina

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference33 articles.

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3. Physico-chemical change and heat stability of extra virgin olive oils flavoured by selected Tunisian aromatic plants;Ayadi;Food Chem. Toxicol.,2009

4. As oil blending affects physical, chemical and sensory characteristics of flavoured olive oils;Baiano;Eur. Food Res.,2016

5. Changes in quality indices, phenolic content and antioxidant activity of flavoured olive oils during storage;Baiano;JAOCS (J. Am. Oil Chem. Soc.),2009

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