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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,...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer India
2019
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| Materias: | |
| 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 |