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CyTA - Journal of Food Volume 8, 2010 - Issue 3
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Evaluation of antioxidant extracts from Uruguayan native plants: importance of sensory characteristics
Evaluación de extractos antioxidantes de plantas nativas uruguayas: importancia de las características sensoriales

G. Ares Sección Evaluación Sensorial, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Gral. Flores 2124. C.P., 11800, Montevideo, UruguayCorrespondence[email protected]
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C. Barreiro Sección Evaluación Sensorial, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Gral. Flores 2124. C.P., 11800, Montevideo, Uruguay
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A. Gámbaro Sección Evaluación Sensorial, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Gral. Flores 2124. C.P., 11800, Montevideo, Uruguay
Pages 201-207 | Received 19 May 2009, Accepted 09 Sep 2009, Published online: 23 Sep 2010

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