Olive oil flavoured by the essential oils of Mentha × piperita and Thymus mastichina L.

Author:

Moldão-Martins Margarida,Beirão-da-Costa Sara,Neves Cátia,Cavaleiro Carlos,Salgueiro Lı́gia,Luı́sa Beirão-da-Costa Maria

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference22 articles.

1. Identification of essential oil components by gas chromatography/mass spectroscopy;Adams,1995

2. Hedonic scale with reference: performance in obtaining predictive models;Bergara-Almeida;Food Quality and Preference,2002

3. Performance of ingredients in a soybean whipped topping;Chow;Journal of Food Science,1988

4. COI/T 20/Doc no. 3/Rév 2 (1992). Evaluation organoleptique de l'huile d`olive vierge

5. Segundo coloquio internacional sobre grasas monoinsaturadas;Grande Covián;Olivae,1988

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