Flavour and aroma of fresh basil are affected by temperature

Journal of the Science of Food and Agriculture

Volumn 87, Issue 7, 2007, Pages 1381-1385

  Chang, Xianmin ^a   Alderson, Peter G ^b   Hollowood, Tracey A ^b   Hewson, Louise ^b   Wright, Carles J ^b  

^a UNIVERSITY OF THE HIGHLANDS AND ISLANDS   (United Kingdom)

^b UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Aroma; Ocimum basilicum; Sensory analysis; Temperature; Volatile oils

Indexed keywords

OCIMUM; OCIMUM BASILICUM;

EID: 34248400034     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2869     Document Type: Article

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