ROSEMARY (ROSMARINUS OFFICINALIS L.): IMPACT OF DRYING ON ITS FLAVOR QUALITY
โ Scribed by L. JAGANMOHAN RAO; MEENAKSHI SINGH; B. RAGHAVAN; K.O. ABRAHAM
- Book ID
- 111341760
- Publisher
- John Wiley and Sons
- Year
- 1998
- Tongue
- English
- Weight
- 315 KB
- Volume
- 21
- Category
- Article
- ISSN
- 0146-9428
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## Abstract The objective of this study was to investigate the potential role of rosemary compounds in inhibiting the plant sterol oxidation in extra virgin olive oil during heating. The stability of plant sterols was measured by quantification of plant sterol and sterol oxide formation upon 6 h of