Fresh-cut aromatic herbs: Nutritional quality stability during shelf-life

LWT

Volumn 59, Issue 1, 2014, Pages 101-107

  Santos, J ^a   Herrero, M ^b   Mendiola, J A ^b   Oliva Teles, M T ^c   Ibanez E ^b   Delerue Matos, C ^c   Oliveira, M B P P ^a  

^a UNIVERSITY OF PORTO   (Portugal)

^b INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

^c INSTITUTO SUPERIOR DE ENGENHARIA DO PORTO   (Portugal)

Author keywords

Chives; Coriander; Minerals; Parsley; Spearmint; Vitamins

Indexed keywords

ANTIOXIDANTS; AROMATIC COMPOUNDS; AROMATIZATION; FOOD STORAGE; SPECTROPHOTOMETRY; VEGETABLES; VITAMINS;

ANTIOXIDANT CAPACITY; AROMATIC HERBS; CHIVE; CORIANDE; FAT SOLUBLE VITAMINS; FRESH-CUT; NUTRITIONAL QUALITIES; PARSLEY; SHELF LIFE; SPEARMINT;

MINERALS;

ALLIUM SCHOENOPRASUM; CORIANDRUM SATIVUM; MENTHA SPICATA; PETROSELINUM CRISPUM;

EID: 84903795937     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.05.019     Document Type: Article

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