Sensory characteristics of antioxidant extracts from Uruguayan native plants : influence of deodorization by steam distillation
Polyphenolic-rich antioxidant extracts from native plants have potential applications as ingredients in functional foods; however, their intense characteristic flavour is a major limitation to their application. In this context, the aim of the present work was to evaluate the influence of steam dist...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 19(2013), 6 vom: 03. Dez., Seite 485-92 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2013
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Research Support, Non-U.S. Gov't Antioxidants functional foods sensory analysis Plant Extracts Polyphenols Steam |
| Online verfügbar |
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