Pereira, L.C.Costa, A.S.G.Ferreira da Vinha, AnaAlves, R.C.Oliveira, M.B.P.P.2021-04-232021-04-232013-06Pereira, L.C., Vinha, A.F., Alves, R.C., Costa, A.S.G., Oliveira, M.B.P.P. 2013. Valorization of Laurus sp. leaves as promising source of antioxidants for processed food products. International Conference on Culinary Arts and Sciences VIII: Global, Local and National Perspectives. p. 178-179. ISBN: 978-989-8631-08-4978-989-8631-08-4http://hdl.handle.net/10284/9768Laurus sp. leaves are frequently used in Mediterranean recipes as an aromatic/flavoring ingredient. Three species of Lauris sp. have been identified as authochthonous plants in Portugal (mainland and archipelagos): L. nobilis, L. azorica, and L. novocanariensis. Scarce information exists about autochthonous Laurus sp. collected in Portugal, usually consumed in the Portuguese diet.engAutochthonous Laurus sp.Bioactive compoundsPortugalconference object