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2018•Food ChemistryRequires access

Effect of lavender (Lavandula angustifolia) and melissa (Melissa Officinalis) waste on quality and shelf life of bread

Ivelina Vasileva, Rositsa Denkova-Kostova, Rosen Chochkov, Desislava Teneva, Zapryana Denkova, Tzvetelin Dessev, Petko Denev, Anton Slavov

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Key concepts: Lavender, Melissa officinalis, Lavandula angustifolia, Lavandula, Rosmarinic acid, Shelf life, Officinalis, Polyphenol

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Effect of lavender (Lavandula angustifolia) and melissa (Melissa Officinalis) waste on quality and shelf life of bread — Research Paper | ScholarLens