From famine plants to tasty and fragrant spices: Three Lamiaceae of general dietary relevance in traditional cuisine of Trás-os-Montes (Portugal)

LWT

Volumn 44, Issue 2, 2011, Pages 543-548

  Barros, Lillian ^a   Carvalho, Ana Maria ^a   Ferreira, Isabel C F R ^a  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

Author keywords

Fatty acids profile; HPLC validation; Lamiaceae; Sugars profile

Indexed keywords

ESSENTIAL OILS; FOOD SUPPLY; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IONIZATION OF GASES; NUTRITION; POLYUNSATURATED FATTY ACIDS; SUGARS;

CHEMICAL COMPOSITIONS; FATTY ACID COMPOSITION; FATTY ACIDS PROFILES; FLAME IONIZATION DETECTORS (GC/FID); HPLC VALIDATION; LAMIACEAE; NUTRITIONAL VALUE; ORIGANUM VULGARE;

LINOLEIC ACID;

GLECHOMA; GLECHOMA HEDERACEA; HEDERA; LAMIACEAE; MAGNOLIOPHYTA; ORIGANUM; ORIGANUM VULGARE; THYMUS (THYME); THYMUS MASTICHINA; THYMUS VULGARIS;

EID: 77958471267     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.07.008     Document Type: Article

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