Extractable Components of the Aerial Parts of Salvia lavandulifolia and Composition of the Liquid Smoke Flavoring Obtained from Them
Author:
Affiliation:
1. Tecnología de los Alimentos, Facultad de Farmacia, Universidad del Pais Vasco, Paseo de la Universidad 7, 01006 Vitoria, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf981260r
Reference74 articles.
1. Polycyclic aromatic hydrocarbons in fresh and smoked fish samples from three Nigerian cities
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