Thermolabile Essential Oils, Aromas and Flavours: Degradation Pathways, Effect of Thermal Processing and Alteration of Sensory Quality

Published 2021 View Full Article

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Title
Thermolabile Essential Oils, Aromas and Flavours: Degradation Pathways, Effect of Thermal Processing and Alteration of Sensory Quality
Authors
Keywords
Aromatic crop, Thermal degradation, Sensory analysis, Post-harvest processing
Journal
FOOD RESEARCH INTERNATIONAL
Volume -, Issue -, Pages 110404
Publisher
Elsevier BV
Online
2021-05-11
DOI
10.1016/j.foodres.2021.110404

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