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Essential rosemary oil enrichment of minimally processed potatoes by vacuum-impregnation.
Luo, Wei; Tappi, Silvia; Patrignani, Francesca; Romani, Santina; Lanciotti, Rosalba; Rocculi, Pietro.
Afiliação
  • Luo W; 1College of Food Science, Southwest University, Tiansheng Road 2, Chongqing, 400715 People's Republic of China.
  • Tappi S; 2Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47023 Cesena, FC Italy.
  • Patrignani F; 2Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47023 Cesena, FC Italy.
  • Romani S; 3Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy.
  • Lanciotti R; 2Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47023 Cesena, FC Italy.
  • Rocculi P; 3Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy.
J Food Sci Technol ; 56(10): 4404-4416, 2019 Oct.
Article em En | MEDLINE | ID: mdl-31686672
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2019 Tipo de documento: Article
Texto completo
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PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2019 Tipo de documento: Article