STUDY REGARDING THE USE OF SALVIA OFFICINALIS ESSENTIAL OIL IN FOOD PRODUCTS WITH A HIGH FAT CONTENT (MAYONNAISE)

Autor: Ana Viorica POP, Cristina BOBEANU, Anca FARCAS, Maria TOFANA, Dan VARBAN, Cosmina BOGATEAN, Sonia A. SOCACI

Publikováno v: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 73, Iss 2, Pp 171-172 (2016)

In the last years, through the emerging technologies for food processing, new ways are proposed for replacing the synthetic antioxidants with natural occurring compounds extracted from plants and which exert a high antioxidant activity. Therefore, th

Externí odkaz: https://doaj.org/article/380758f146b4422a946ef611b39d797d