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Propiedades funcionales y organolépticas de las plantas de condimentos: Revisión

Autor: Izidoro, Maiqui, Prates, Adrielle Rodrigues, Neves, Caio Scardini, Souza, Emanuele Possas de, Lossolli, Nathalia Aparecida Barbosa, Bonfim, Filipe Pereira Giardini

Publikováno v: Research, Society and Development; Vol. 10 No. 6; e2010614958
Research, Society and Development; Vol. 10 Núm. 6; e2010614958
Research, Society and Development; v. 10 n. 6; e2010614958
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The condiment plants are present in daily day life and have great acceptance in the world due to the exquisite taste and differentiated aroma, making the dishes more appetizing and nutritious. In addition to organoleptic properties, they also have fu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::10eaabbb887357be11d0f69f8292f149
https://rsdjournal.org/index.php/rsd/article/view/14958