Effect of rosemary and 1,4-dihydropyridines on oxidative and flavour changes of bergamot oil

Developments in Food Science

Volumn 40, Issue C, 1998, Pages 679-687

  Pudil, F ^a   Volfova J ^a   Janda, V ^a   Valentova H ^a   Pokorny J ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 18644383258     PISSN: 01674501     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0167-4501(98)80088-5     Document Type: Article

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