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Chemical and sensory stability of fried‐salted peanuts flavored with oregano essential oil and olive oil |
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| Authors: | Rubén H Olmedo Claudia Asensio Valeria Nepote Marta G Mestrallet Nelson R Grosso |
| Affiliation: | 1. Química Biológica, Facultad de Ciencias Agropecuarias (UNC), IMBIV‐CONICET. CC 509, 5000 Córdoba, Argentina;2. Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias Exactas, Físicas y Naturales (UNC), IMBIV‐CONICET, Córdoba, Argentina |
| Abstract: | |
| Keywords: | oregano olive oxidation peanuts sensory stability |