INFLUENCE OF DRYING TECHNIQUES ON THE VOLATILE PHENOLIC COMPOUNDS, CHLOROPHYLL AND COLOUR OF OREGANO (ORIGANUM VULGARE L. SSP. PRISMATICUM GAUDIN).
| Autor: | Di Cesare, L. F.1 dicesare.ivtpa@interbusiness.it, Forni, E.1, Viscardi, D.1, Nani, R. C.1 |
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| Zdroj: | Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2004, Vol. 16 Issue 2, p165-175. 11p. 2 Diagrams, 2 Charts, 4 Graphs. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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