Comparison of heat and mass transfer of different microwave‐assisted extraction methods of essential oil from Citrus limon (Lisbon variety) peel-Reference-Cited by-同舟云学术

Comparison of heat and mass transfer of different microwave‐assisted extraction methods of essential oil from Citrus limon (Lisbon variety) peel

Published:2015-05-05 Issue:6 Volume:3 Page:506-518
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Golmakani Mohammad‐Taghi¹,Moayyedi Mahsa²

Affiliation:

1. Department of Food Science and Technology School of Agriculture Shiraz University Shiraz Iran

2. Department of Food Science and Technology School of Agriculture 4‐Varamin Branch, Islamic Azad University Varamin Iran

Funder

Shiraz University

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.240

Reference39 articles.

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3. Chemical composition of essential oils of Artemisia dracunculus and Endemic Matricaria chamomilla L. and an evaluation of their antioxidative effects;Ayoughi F.;J. Agric. Sci. Technol.,2011

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