Comparison of Chemical Composition and Biological Properties of Essential Oils Obtained by Hydrodistillation and Steam Distillation of Laurus nobilis L.
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11130-020-00834-y.pdf
Reference36 articles.
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3. Preedy VR (2015) Essential oils in food preservation, flavor and safety. Academic Press, Cambridge
4. Sefidkon F, Abbasi K, Jamad Z, Ahmadi S (2007) The effect of distillation methods and stage of plant growth on the essential oil content and composition of Satureja rechingeri Jamzad. Food Chem 100(3):1054–1058. https://doi.org/10.1016/j.foodchem.2005.11.016
5. Bajer T, Bajerova P, Ventura K (2017) Effect of harvest and drying on composition of volatile profile of elderflowers (Sambucus nigra) from wild. Nat Prod Commun 12(12):1937–1942
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