Effect of Flavoring with Rosemary, Lemon and Orange on the Quality, Composition and Biological Properties of Olive Oil: Comparative Study of Extraction Processes

The goal of this work was to investigate the impact of the flavoring of some aromatic plants/spices, including rosemary (R), lemon (L) and orange (O) at the concentration of 5% and 35% (w/w) added by 2 methods (conventional maceration and direct flavoring), on quality attributes, chemical changes an...

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Detalles Bibliográficos
Autores principales: Chahdoura, Hassiba, Mzoughi, Zeineb, Ziani, Borhane E. C., Chakroun, Yasmine, Boujbiha, Mohamed Ali, Bok, Safia El, M’hadheb, Manel Ben, Majdoub, Hatem, Mnif, Wissem, Flamini, Guido, Mosbah, Habib
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048770/
https://www.ncbi.nlm.nih.gov/pubmed/36981228
http://dx.doi.org/10.3390/foods12061301

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048770/
https://www.ncbi.nlm.nih.gov/pubmed/36981228
http://dx.doi.org/10.3390/foods12061301

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