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