Chemical Stability of Extra-Virgin Olive Oil Added with Oregano Essential Oil

Journal of Food Science

Volumn 76, Issue 7, 2011, Pages

  Asensio, Claudia M ^a   Nepote, Valeria ^a   Grosso, Nelson R ^a  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

Author keywords

Antioxidant; Olive; Oregano; Oxidation; Stability

Indexed keywords

ANTIOXIDANT; ESSENTIAL OIL; OLIVE OIL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; DRUG EFFECT; DRUG STABILITY; FOOD PRESERVATION; LIGHT; LIPID PEROXIDATION; MASS FRAGMENTOGRAPHY; METHODOLOGY; ORIGANUM; TEMPERATURE; TIME;

ANTIOXIDANTS; DRUG STABILITY; FOOD PRESERVATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; LIGHT; LIPID PEROXIDATION; OILS, VOLATILE; ORIGANUM; PLANT OILS; TEMPERATURE; TIME FACTORS;

ORIGANUM;

EID: 80053088775     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02332.x     Document Type: Article

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