EFFECT OF LAURUS NOBILIS (BAY LEAF) ESSENTIAL OIL ON THE FORMULATION, OXIDATIVE STABILITY AND SENSORY CHARACTERISTICS OF O/W/O OLIVE OIL MICROEMULSIONS

被引：0
|
作者：
Polychniatou, Vasiliki [1 ]
Tzia, Constantina [1 ]
机构：
[1] Natl Tech Univ Athens, Sch Chem Engn, Lab Food Chem & Technol, 5 Iroon Polytech St, Athens 15780, Greece
来源：
NUTRITION, FUNCTIONAL AND SENSORY PROPERTIES OF FOODS | 2013年 / 344卷
关键词：
CHEMICAL-COMPOSITION; L; LEAVES;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：117 / 123
页数：7
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