Aceites de oliva aromatizados con aceites esenciales: una comparación entre análisis físico-químicos y sensoriales para atender diferentes perfiles de consumidores

Autor: Cruz , Ana Carolina Sirelli da, Cunha, Ila Silva de Britto, Silva , Laísa Maria Souza Xavier da, Gonzalez, Adrian Rui Angela, Santos, Luis Fernandes Pereira, Leal, Ingrid Lessa, Conceição, Elaine Janaína Linhares da, Bezerra , Priscilla Quenia Muniz, Matos, Márcia Filgueiras Rebelo de

Publikováno v: Research, Society and Development; Vol. 11 No. 5; e6411527912
Research, Society and Development; Vol. 11 Núm. 5; e6411527912
Research, Society and Development; v. 11 n. 5; e6411527912
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

To increase the attractiveness of extra virgin olive oil to consumers, the food industry has been adding essential oils (EO) to the product. However, there is a gap about the sensory and physicochemical characteristics of olive oil after the adoption

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::0fc979b609a35abbc4aeec76ede71f49
https://rsdjournal.org/index.php/rsd/article/view/27912