Feasibility analysis of extracting and purifying 4-ethylguaiacol using the intermediate product of the reaction between 4-ethylguaiacol and Ca2+ as the extracting agent-Reference-Cited by-同舟云学术

Feasibility analysis of extracting and purifying 4-ethylguaiacol using the intermediate product of the reaction between 4-ethylguaiacol and Ca2+ as the extracting agent

Published:2022-10 Issue: Volume:298 Page:121653
ISSN:1383-5866
Container-title:Separation and Purification Technology
language:en
Short-container-title:Separation and Purification Technology

Author:

Luo Weiyan,Chen Yixin,Hu Ping,Ruan Wei,Ye Yueyuan,Zheng Zhifeng,Li Shuirong,Wang Dechao,Wang Duo

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Filtration and Separation,Analytical Chemistry

Reference41 articles.

1. Key Aroma Compounds in Smoked Cooked Loin;Kosowska;J. Agric. Food Chem.,2018

2. Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches;Söllner;J. Agric. Food Chem.,2009

3. Flavour and off-flavour compounds of black and white pepper (Piper nigrum L.) III. Desirable and undesirable odorants of white pepper;Jagella;Eur. Food Res. Technol.,1999

4. Studies on the key aroma compounds in raw (unheated) and heated Japanese soy sauce;Kaneko;J. Agric. Food Chem.,2013

5. Characterization of the key aroma compounds in an American Bourbon whisky by quantitative measurements, aroma recombination, and omission studies;Poisson;J. Agric. Food Chem.,2008

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Recovery of high‐purity‐4‐chloroguaiacol from bleaching wastewater by a heterogeneous extraction method;Journal of Chemical Technology & Biotechnology;2023-10-13