Antioxidant Effect of Poleo and Oregano Essential Oil on Roasted Sunflower Seeds-Reference-Cited by-同舟云学术

Antioxidant Effect of Poleo and Oregano Essential Oil on Roasted Sunflower Seeds

Published:2013-11-18 Issue:12 Volume:78 Page:S1904-S1912
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Quiroga Patricia R.¹,Grosso Nelson R.¹,Nepote Valeria²

Affiliation:

1. Inst. Multidisciplinario de Biología Vegetal (IMBIV, CONICET), Facultad de Ciencias Agropecuarias; Univ. Nacional de Córdoba (UNC); Av. Valparaiso s/n, CC 509 X5016GCA Córdoba Argentina

2. IMBIV, CONICET. Ins. de Ciencia y Tecnología de los Alimentos (ICTA). Facultad de Ciencias Exactas; Físicas y Naturales (UNC); Av. Vélez Sarsfield 1611 X5016GCA Córdoba Argentina

Publisher

Wiley

Subject

Food Science

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