EFFECT OF ESSENTIAL OIL OF MENTHA SPICATA L. FROM BENIN ON THE QUALITY OF MANGO PUREE IN STORAGE MODEL FOOD SYSTEMS AT 4° AND 25°C

The present study aims to evaluate the effect of essential oil from fresh leaves of Mentha spicata L. on the quality of mango puree in storage model food systems at 4°C and 25°C. The results of physico-chemical characterization of mango puree underlined its high nutritional potential, with carbohydr...

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Autores principales: René G. DEGNON, Bertin A. GBAGUIDI, Edwige DAHOUENON-AHOUSSI, Mohamed SOUMANOU, Dominique C.K. SOHOUNHLOUE
Formato: article
Lenguaje:EN
Publicado: Stefan cel Mare University of Suceava 2017
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Acceso en línea:https://doaj.org/article/ab2ad4f44c794d11ace4af8ab5fcff62
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