Citrus essential oils. I.—evaluation of natural and terpeneless lemon oils
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference15 articles.
1. ‘Essential Oils’, 1949, Vol. III, 87, 103 (New York: van Nostrand)
2. Separation and Identification of Some Terpenes by New Chromatographic Technique
3. Gas-liquid partition chromatography. A technique for the analysis of volatile materials
4. NEW APPROACH TO THE ANALYSIS OF HOP OIL
5. EVALUATION OF HOPS V. THE ESSENTIAL OIL OF HOPS
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1. Estimation of citral in lemon oil by gas–liquid chromatography using a capillary column;Journal of the Science of Food and Agriculture;1980-01
2. Biogenesis of aroma constituents of fruits and vegetables;C R C Critical Reviews in Food Science and Nutrition;1976-11
3. COMPARISON BETWEEN COLD-PRESSED AND DISTILLED LIME OILS THROUGH THE APPLlCATlON OF GAS CHROMATOGRAPHY AND MASS SPECTROMETRY;Journal of Food Science;1976-03
4. Physicochemical properties of citrus essential oils from Florida;Journal of Agricultural and Food Chemistry;1971-11
5. Peel Oils of Different Types of Citrus sinensis L. and C. auarantium L. Growing in Egypt;Journal of Pharmaceutical Sciences;1971-03
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