Oregano essential oil: effect on sensory acceptability (2015)
Source: Nutrition & Food Science. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, CONSERVANTES, MOLHOS, ÓLEOS ESSENCIAIS, ORÉGANO
ABNT
CATTELAN, Marília Gonçalves et al. Oregano essential oil: effect on sensory acceptability. Nutrition & Food Science, v. 45, n. 4, p. 574-582, 2015Tradução . . Disponível em: https://doi.org/10.1108/NFS-02-2015-0014. Acesso em: 10 out. 2024.APA
Cattelan, M. G., Castilhos, M. B. M. de, Niz da Silva, D. C. M., Silva, A. C. C. e, & Hoffmann, F. L. (2015). Oregano essential oil: effect on sensory acceptability. Nutrition & Food Science, 45( 4), 574-582. doi:10.1108/NFS-02-2015-0014NLM
Cattelan MG, Castilhos MBM de, Niz da Silva DCM, Silva ACC e, Hoffmann FL. Oregano essential oil: effect on sensory acceptability [Internet]. Nutrition & Food Science. 2015 ; 45( 4): 574-582.[citado 2024 out. 10 ] Available from: https://doi.org/10.1108/NFS-02-2015-0014Vancouver
Cattelan MG, Castilhos MBM de, Niz da Silva DCM, Silva ACC e, Hoffmann FL. Oregano essential oil: effect on sensory acceptability [Internet]. Nutrition & Food Science. 2015 ; 45( 4): 574-582.[citado 2024 out. 10 ] Available from: https://doi.org/10.1108/NFS-02-2015-0014