The Application of Essential Oil Vapors at the End of Vacuum Cooling of Fresh Culinary Herbs Promotes Aromatic Recovery

Aroma is an important quality parameter of fresh culinary herbs that may be highly affected after postharvest treatments. The innovative technology of vapor essential oil (EO) application under vacuum conditions may recover aroma lost during the postharvest processing of plant products like aromatic...

書誌詳細
出版年:	Foods
主要な著者:	Ginés Benito Martínez-Hernández, Amaury Taboada-Rodríguez, Alberto Garre, Fulgencio Marín-Iniesta, Antonio López-Gómez
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2021-02-01
主題:	vapor EOs VOCs SPME aromatic herbs parsley basil
オンライン･アクセス:	https://www.mdpi.com/2304-8158/10/3/498

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