ROSEMARY (ROSMARINUS OFFICINALIS L.): IMPACT OF DRYING ON ITS FLAVOR QUALITY
- 1 April 1998
- journal article
- Published by Wiley in Journal of Food Quality
- Vol. 21 (2) , 107-115
- https://doi.org/10.1111/j.1745-4557.1998.tb00508.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- STUDIES ON FLAVOR CHANGES DURING DRYING OF DILL (Anethum sowa Roxb.) LEAVESJournal of Food Quality, 1994
- A study of the variability of Rosemary and Sage and their volatile oils on the British market: Their antioxidative propertiesFlavour and Fragrance Journal, 1992
- The Essential Oil ofRosmarinus officinalisGrowing in ArgentinaJournal of Essential Oil Research, 1991
- Gas chromatographic retention indices of monoterpenes and sesquiterpenes on methyl silicon and Carbowax 20M phasesJournal of Chromatography A, 1990
- Capillary gas chromatographic determination of volatiles in solid matrices by direct introduction using a programmable-temperature vaporizerJournal of Chromatography A, 1989
- ION TRAP MASS SPECTROSCOPYPublished by Elsevier ,1989
- The essential oils of some rosemary cultivarsFlavour and Fragrance Journal, 1986
- Biochemical Studies on the Essential Oils of some Medicinal PlantsFette, Seifen, Anstrichmittel, 1985