Fresh Basil Infusion: Effect of Sous-Vide Heat Treatment on Their Volatile Composition Profile, Sensory Profile, and Color

Herbs, including basil, are used to enhance the flavor of food products around the world. Its potential is influenced by the quality of fresh herbs and processing practices, wherein conditions of heat treatment play an important role. The aim of the research was to determine the effect of sous-vide...

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Detalles Bibliográficos
Autores principales: Głuchowski, Artur, Czarniecka-Skubina, Ewa, Tambor, Krzysztof, Jariené, Elvyra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8746197/
https://www.ncbi.nlm.nih.gov/pubmed/35011238
http://dx.doi.org/10.3390/molecules27010005

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8746197/
https://www.ncbi.nlm.nih.gov/pubmed/35011238
http://dx.doi.org/10.3390/molecules27010005

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