Enzymatic Process Enhances the Flavour Profile and Increases the Proportion of Esters in Citrus Essential Oils-Reference-Cited by-同舟云学术

Enzymatic Process Enhances the Flavour Profile and Increases the Proportion of Esters in Citrus Essential Oils

Published:2017-10-30 Issue:11 Volume:14 Page:e1700187
ISSN:1612-1872
Container-title:Chemistry & Biodiversity
language:en
Short-container-title:Chem. Biodiversity

Author:

Zhang Kun¹,Lin Ying¹,Diao Zhou-Jian¹,Zhang Wei-Hua²,Zheng Sui-Ping¹,Liang Shu-Li¹,Han Shuang-Yan¹

Affiliation:

1. Guangdong Key Laboratory of Fermentation and Enzyme Engineering; School of Biology and Biological Engineering; South China University of Technology; Guangzhou 510006 P. R. China

2. Guangzhou Suntas Flavour & Fragrance Co. Ltd.; Guangzhou Guangdong 510006 P. R. China

Funder

Guangdong Biological Enzyme and Industrial Green Processing Engineering Technology Research Center

Guangdong Science and Technology Department

Publisher

Wiley

Subject

Molecular Biology,Molecular Medicine,General Chemistry,Biochemistry,General Medicine,Bioengineering

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/cbdv.201700187/fullpdf

Reference27 articles.

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3. Repellent Activity of Essential Oils: A Review;Nerio;Bioresour. Technol.,2010

4. Schistosomicidal Effects of the Essential Oils of Citrus limonia and Citrus reticulata Against Schistosoma mansoni;Martins;Chem. Biodiversity,2017

5. Effects of Essential Oil from Teucrium poliumon Some Digestive Enzyme Activities of Musca domestica;Bigham;Entomol. Res.,2010

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