title: ESSENTIAL OIL OF LAVANDULA ANGUSTIFOLIA MILL. OF LIDIIAVARIETY AS A SOURCE OF AROMATIC COMPOUNDS FOR THE FOOD INDUSTRY
abstract: Every year, more and more consumers have a negative attitude towards food products that contain synthetic additives. Therefore, the production of natural flavors from essential oils of plants is an important task today. Lavender essential oil is a promising raw material for the food industry and the selection of varieties with a high content of essential oil and high indicators of valuable components in it is relevant. The material for the research was lavender plants (Lavandula angustifolia Mil
journal: Food Science and Technology