Effect of rapeseed oil aromatisation with marjoram on the content of volatile fraction and antioxidant properties

The aim of the paper was to study how the process of aromatisation with marjoram affected the composition of volatile fraction and antioxidant properties of rapeseed oil. Different methods of aromatisation were used: direct addition of marjoram essential oil, classical macerations of marjoram herb,...

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Detalles Bibliográficos
Autores principales: Kowalski, Radosław, Kowalska, Grażyna, Pankiewicz, Urszula, Włodarczyk-Stasiak, Marzena, Sujka, Monika, Mazurek, Artur
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer India 2019
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7026344/
https://www.ncbi.nlm.nih.gov/pubmed/32123435
http://dx.doi.org/10.1007/s13197-019-04149-y

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7026344/
https://www.ncbi.nlm.nih.gov/pubmed/32123435
http://dx.doi.org/10.1007/s13197-019-04149-y

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