The authors Olfa Baâtour and Rym Kaddour contributed equally to this work.
Modification of Fatty Acid, Essential Oil and Phenolic Contents of Salt-Treated Sweet Marjoram (Origanum majorana L.) According to Developmental Stage
Article first published online: 14 SEP 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 10, pages C1047–C1054, October 2012
How to Cite
Baâtour, O., Kaddour, R., Tarchoun, I., Nasri, N., Mahmoudi, H., Zaghdoudi, M., Ghaith, H., Marzouk, B., Nasri-Ayachi, M. B. and Lachaâl, M. (2012), Modification of Fatty Acid, Essential Oil and Phenolic Contents of Salt-Treated Sweet Marjoram (Origanum majorana L.) According to Developmental Stage. Journal of Food Science, 77: C1047–C1054. doi: 10.1111/j.1750-3841.2012.02904.x
- Issue published online: 12 OCT 2012
- Article first published online: 14 SEP 2012
- MS 20120307 Submitted 2/27/2012, Accepted 7/8/2012.
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