Microwave-assisted hydrodistillation of essential oil from rosemary
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-011-0610-y.pdf
Reference42 articles.
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2. Atti-Santos AC, Rossato M, Pauletti GF, Rota LD, Rech JC, Pansera MR, Agostini F, Serafini LA, Moyne P (2005) Physico chemical evaluation of Rosmarinus officinalis L. essential oils. Braz Arc Biol Techn 48:1035–1039
3. Balentine CW, Crandall PG, O’Bryan CA, Duong DQ, Pohlman FW (2006) The pre- and post-grinding application of rosemary and its effects on lipid oxidation and color during storage of ground beef. Meat Sci 73:413–421
4. Baratta MT, Dorman HJD, Deans SG, Figueiredo AC, Barroso JG, Ruberto G (1998) Antimicrobial and antioxidant properties of some commercial essential oils. Flavour Frag J 13:235–244
5. Bayramoglu B, Sahin S, Sumnu G (2008) Solvent-free microwave extraction of essential oil from oregano. J Food Eng 88:535–540
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