Effect of Flavoring with Rosemary, Lemon and Orange on the Quality, Composition and Biological Properties of Olive Oil: Comparative Study of Extraction Processes.
antioxidant properties
aroma volatiles
chemical compositions
flavored olive oil
pharmacological properties
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
18 Mar 2023
18 Mar 2023
Historique:
received:
09
01
2023
revised:
05
02
2023
accepted:
14
03
2023
medline:
30
3
2023
entrez:
29
3
2023
pubmed:
30
3
2023
Statut:
epublish
Résumé
The goal of this work was to investigate the impact of the flavoring of some aromatic plants/spices, including rosemary (R), lemon (L) and orange (O) at the concentration of 5% and 35% (
Identifiants
pubmed: 36981228
pii: foods12061301
doi: 10.3390/foods12061301
pmc: PMC10048770
pii:
doi:
Types de publication
Journal Article
Langues
eng
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