Thermolabile essential oils, aromas and flavours: Degradation pathways, effect of thermal processing and alteration of sensory quality-Reference-Cited by-同舟云学术

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Thermolabile essential oils, aromas and flavours: Degradation pathways, effect of thermal processing and alteration of sensory quality

Published:2021-07 Issue: Volume:145 Page:110404
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Mahanta Bhaskar Protim,Bora Pranjit Kumar,Kemprai Phirose,Borah Gitasree,Lal Mohan^ORCID,Haldar Saikat^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference120 articles.

1. Sesquiterpenes of the liverwort Scapania undulata;Adio;Phytochemistry,2004

2. Essential oils of Lavandula genus: A systematic review of their chemistry;Aprotosoaie;Phytochemistry Reviews,2017

3. Green chemistry in Ethiopia: The cleaner extraction of essential oils from Artemisia afra: A comparison of clean technology with conventional methodology;Asfaw;Green Chemistry,2005

4. Coexistence of chrysanthenone, filifolone and (Z)-isogeranic acid in hydrodistillates. Artefacts!;Asfaw;Phytochemistry,2001

5. Techniques for extraction of bioactive compounds from plant materials: A review;Azmir;Journal of Food Engineering,2013

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