Evaluation of the effect of drying on aroma of parsley by free choice profiling

European Food Research and Technology

Volumn 216, Issue 3, 2003, Pages 227-232

  Díaz Maroto, María Consuelo ^a   González Viñas, Miguel Angel ^a   Cabezudo, María Dolores ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Descriptive sensory analysis; Drying; Parsley; Petroselinum crispum L.

Indexed keywords

BENZENE; CORRELATION METHODS; DATA REDUCTION; DRYING; ESSENTIAL OILS; REFRIGERATION; SCANNING ELECTRON MICROSCOPY; STATISTICS;

DESCRIPTIVE SENSORY ANALYSIS; PARSLEY; PETROSELINUM CRISPUM L.;

FOOD PRODUCTS;

PETROSELINUM CRISPUM; PROCRUSTES;

EID: 17144461672     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-002-0643-6     Document Type: Article

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