Nutritional and sensory quality during refrigerated storage of fresh-cut mints (mentha × piperita and m. Spicata)

被引：0
|
作者：
Curutchet, Ana [1 ]
Dellacassa, Eduardo [2 ]
Ringuelet, Jorge A. [3 ]
Chaves, Alicia R. [4 ]
Viña, Sonia Z. [3 ,4 ]
机构：
[1] Laboratorio Tecnológico del Uruguay (LATU), Av. Italia 6201, 11500, Montevideo, Uruguay
[2] Cátedra Farmacognosia y Productos Naturales, Facultad de Química, Universidad de la República (UDELAR), Montevideo, Uruguay
[3] Curso Bioquímica y Fitoquímica, Facultad de Ciencias Agrarias Y Forestales (FCAyF), UNLP, La Plata, Buenos Aires, Argentina
[4] CIDCA (Centro de Investigación Y Desarrollo en Criotecnologí a de Alimentos), Facultad de Ciencias Exactas, UNLP-CONICET, 47 y 116 S/No, La Plata (B1900AJJ), Buenos Aires, Argentina
来源：
Food Chemistry | 2014年 / 143卷
关键词：
41;
D O I：
10.1016/j.foodchem.2013.07.11
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：231 / 238
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