Effect of summer savory (Satureja hortensis L.) storage on the quantity and quality of essential oil

Author:

Damyanova Stanka,Kostova Iliyana,Fidan Hafize,Stankov Stanko,Lazarov Anton,Stoyanova Albena,Gubenia Oleksii

Publisher

AIP Publishing

Reference24 articles.

1. E. Georgiev and A. Stoyanova, “A Guide for the specialist in the aromatic industry”, Plovdiv, University of Food Technologies Publ. House (2005).

2. K. Bauer, D. Garbe and H. Surburg, “Common fragrance and flavor materials. Preparation, properties and uses”, Fourth completely revised Edition, Weinheim. New York, Chichester, Brisbane. Singapore, Toronto, Wiley–VCH (2001).

3. T. Askun, G. Tumen, F. Satıl and D. Karaarslan, Active constituents of some Satureja L. species and their biological activities, Afr. J. Microbiol. Res. 6(22), 4623–4633 (2012).

4. F. Ghotbabadi, A. Alizadeh, M. Zadehbagheri, M. Kamelmanesh and M. Shaabani, Effect of different ontogenesis conditions on essential oil composition of Satureja hortensis L. cultivated in Iran, Adv. Environ. Biol. 6(2), 636–640 (2012).

5. The Essential Oils ofSatureja montanassp.kitaibeliiWierzb. andSatureja pilosavar.pilosaVelen from Bulgaria

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