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Fresh Basil Infusion: Effect of Sous-Vide Heat Treatment on Their Volatile Composition Profile, Sensory Profile, and Color.
Gluchowski, Artur; Czarniecka-Skubina, Ewa; Tambor, Krzysztof; Jariené, Elvyra.
Afiliação
  • Gluchowski A; Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 02-778 Warsaw, Poland.
  • Czarniecka-Skubina E; Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 02-778 Warsaw, Poland.
  • Tambor K; Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 02-778 Warsaw, Poland.
  • Jariené E; Institute of Agricultural and Food Sciences, Agriculture Academy, Vytautas Mangus University, LT-53361 Kaunas, Lithuania.
Molecules ; 27(1)2021 Dec 21.
Article em En | MEDLINE | ID: mdl-35011238
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Extratos Vegetais / Ocimum basilicum / Compostos Orgânicos Voláteis Idioma: En Ano de publicação: 2021 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Extratos Vegetais / Ocimum basilicum / Compostos Orgânicos Voláteis Idioma: En Ano de publicação: 2021 Tipo de documento: Article