Improvement yield of applewood (Feronia limonia) flavor extract by liquid-liquid extraction with dichloromethane solvent
Author:
Affiliation:
1. Graduated School IPB University, Indonesia; University of Muhammadiyah Semarang, Indonesia
2. IPB University, Indonesia
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst47520.pdf
Reference23 articles.
1. Identifikasi character impact odorants Buah Kawista (Feronia limonia);Apriyantono A.;Jurnal Teknologi dan Industri Pangan,2004
2. Karakterisasi Flavor Ekstrak Buah Kawista;Ardila T. T.,2020
3. Flavors of the future: Health benefits of flavor precursors and volatile compounds in plant foods;Ayseli M. T.;Trends in Food Science & Technology,2016
4. Biotechnology of flavours—the next generation;Berger R. G.;Biotechnology Letters,2009
5. Bioaktivitas Buah Kawista (Limonia acidissima) Bima dan Penentuan Sidik Jarinya Menggunakan Kromatografi Lapis Tipis;Dewi R.,2013
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1. Predicting anti-hyperuricemic and anti-gouty activities of fatty acids from Limonia acidissima L. fruit: In silico-in vivo study;Journal of Pharmacy & Pharmacognosy Research;2023-09-01
2. Research progress in the use of liquid-liquid extraction for food flavour analysis;Trends in Food Science & Technology;2023-02
3. The imitation and creation of a mango flavor;Food Science and Technology;2022
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