Consumers' acceptance and quality stability of olive oil flavoured with essential oils of different oregano species

International Journal of Food Science and Technology

Volumn 48, Issue 11, 2013, Pages 2417-2428

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

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

Author keywords

Antioxidant; Consumer; Olive; Oregano; Preservation; Stability

Indexed keywords

CHLOROPHYLL CONTENTS; CONSUMER; CONSUMER ACCEPTANCE; OLIVE; OREGANO; PHYSICAL STABILITY; PREDICTION EQUATIONS; SENSORY ANALYSIS;

ACCEPTANCE TESTS; ANTIOXIDANTS; CHEMICAL STABILITY; CONVERGENCE OF NUMERICAL METHODS; ESSENTIAL OILS; WOOD PRESERVATION;

OLIVE OIL;

ORIGANUM;

EID: 84885479740     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12233     Document Type: Article

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