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Chemistry behind Quality—Emission of Volatile Enantiomers from Mentha spp. Plant Tissue in Relationship to Odor Sensory Quality
The quality of food, considering increasing consumer demands and competition among producers, is a highly important issue. Quality concerns are also applicable to the odor quality of herbs and spices (HSs). Meanwhile, HSs commonly are graded based on their essential oils (EOs) content and analysis;...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217043/ https://www.ncbi.nlm.nih.gov/pubmed/37238875 http://dx.doi.org/10.3390/foods12102057 |