Sensory and chemical evaluation of Thymus zygis L. essential oil and compressed CO2 extracts

European Food Research and Technology

Volumn 214, Issue 3, 2002, Pages 207-211

  Moldão Martins, Margarida ^a   Bernardo Gil, M Gabriela ^b   Da Costa, M Luísa Beirão ^a  

^a INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

^b INSTITUTO SUPERIOR TÉCNICO   (Portugal)

Author keywords

Chemical composition; Essential oil; Sensorial analysis; Supercritical CO2 extracts; Thymus zygis L

Indexed keywords

EID: 1842418271     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-001-0451-4     Document Type: Article

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