Oregano essential oil: effect on sensory acceptability (2015)
- Authors:
- Autor USP: SILVA, ANA CAROLINA CONTI E - ESALQ
- Unidade: ESALQ
- DOI: 10.1108/NFS-02-2015-0014
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; CONSERVANTES; MOLHOS; ÓLEOS ESSENCIAIS; ORÉGANO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Nutrition & Food Science
- ISSN: 0034-6659
- Volume/Número/Paginação/Ano: v. 45, n. 4, p.574-582, 2015
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: green
- Licença: other-oa
-
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: 05 jan. 2026. -
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-02-2015-0014 -
NLM
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 2026 jan. 05 ] Available from: https://doi.org/10.1108/NFS-02-2015-0014 -
Vancouver
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 2026 jan. 05 ] Available from: https://doi.org/10.1108/NFS-02-2015-0014 - Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile
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Informações sobre o DOI: 10.1108/NFS-02-2015-0014 (Fonte: oaDOI API)
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