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Foods 2016, 5(2), 43; doi:10.3390/foods5020043

Essential Oils in Foods: From Ancient Times to the 21st Century

IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), AgroFood Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Ctra. Beniel km. 3,2. E-03312 Orihuela, Alicante, Spain
Received: 7 June 2016 / Accepted: 8 June 2016 / Published: 14 June 2016
(This article belongs to the Special Issue Essential Oils)
View Full-Text   |   Download PDF [146 KB, uploaded 14 June 2016]
Note: In lieu of an abstract, this is an excerpt from the first page.

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Medicinal plants and culinary herbs have been used since ancient times. Essential oils (EO) are a mixture of numerous compounds, mainly terpenes, alcohols, acids, esters, epoxides, aldehydes, ketones,aminesandsulfides,thatareprobablyproducedbyplantsasaresponsetostress[1].[...] View Full-Text
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Sendra, E. Essential Oils in Foods: From Ancient Times to the 21st Century. Foods 2016, 5, 43.

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