Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil

Publication date: Available online 5 December 2020Source: LWTAuthor(s): Marwa Cherif, Nuno Rodrigues, Ana C.A. Veloso, Khalil Zaghdoudi, José Alberto Pereira, António M. Peres
Source: LWT Food Science and Technology - Category: Food Science Source Type: research