Chemical profile and sensory evaluation of Bulgarian rose (Rosa damascena Mill.) aroma products, isolated by different techniques-Reference-Cited by-同舟云学术

Chemical profile and sensory evaluation of Bulgarian rose (Rosa damascena Mill.) aroma products, isolated by different techniques

Published:2020-12-09 Issue:2 Volume:33 Page:171-181
ISSN:1041-2905
Container-title:Journal of Essential Oil Research
language:en
Short-container-title:Journal of Essential Oil Research

Author:

Antonova Daniela V.¹^ORCID,Medarska Yana N.¹,Stoyanova Albena St.²,Nenov Nenko St.³,Slavov Anton M.⁴,Antonov Liudmil M.¹^ORCID

Affiliation:

1. Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Sofia, Bulgaria

2. Technological Faculty, Department of Technology of Tobacco, Sugar, Vegetable and Essential Oils, University of Food Technologies, Plovdiv, Bulgaria

3. Department of Heat Engineering, Technical Faculty, University of Food Technologies, Plovdiv, Bulgaria

4. Technological Faculty, Department of Organic Chemistry and Inorganic Chemistry, University of Food Technologies, Plovdiv, Bulgaria

Funder

Bulgarian National Science Fund

Publisher

Informa UK Limited

Subject

General Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/10412905.2020.1839583

Reference43 articles.

1. FRAGRANCE AND PIGMENTS | Odoriferous Substances and Pigments

2. ISO 9842:2003 Oil of rose (Rosa x damascena Miller), International Organization for Standardization, (2003).

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