Influence of drying techniques on the volatile phenolic compounds, chlorophyll and colour of oregano (Origanum vulgare L. ssp. prismaticum Gaudin)

Italian Journal of Food Science

Volumn 16, Issue 2, 2004, Pages 165-175

  Di Cesare, L F ^a   Forni, E ^a   Viscardi, D ^a   Nani, R C ^a  

^a Ist Valorizzazione Tecnologica P   (Italy)

Author keywords

Carvacrol; Chlorophyll; Colour; Drying methods; Oregano (origanum vulgare L. ssp prismaticum Gaudin); Thymol

Indexed keywords

ORIGANUM; ORIGANUM VULGARE;

EID: 4444253167     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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