Chemical profile of the volatile fraction of Bauhinia forficata leaves: an evaluation of commercial and in natura samples-Reference-Cited by-同舟云学术

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Chemical profile of the volatile fraction of Bauhinia forficata leaves: an evaluation of commercial and in natura samples

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

JUNG Eliane Przytyk¹,ALVES Raphael Cruz²,ROCHA Werickson Fortunato de Carvalho³,MONTEIRO Sérgio da Silva⁴,RIBEIRO Leilson de Oliveira²^ORCID,MOREIRA Ricardo Felipe Alves⁵

Affiliation:

1. Instituto Nacional de Tecnologia, Brasil; Universidade Federal do Estado do Rio de Janeiro, Brasil

2. Instituto Nacional de Tecnologia, Brasil

3. Instituto Nacional de Metrologia, Qualidade e Tecnologia, Brasil

4. Fundação Oswaldo Cruz, Brasil

5. Universidade Federal do Estado do Rio de Janeiro, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101332&tlng=en

Reference46 articles.

1. Farmacopeia brasileira,2010

2. Identification of essential oil components by gas chromatography/quadrupole mass spectrometry;Adams R. P.,2001

3. Comparative study on aroma-active compounds in Thai, black and white glutinous rice varieties;Ajarayasiri J.;Agriculture and Natural Resources,2008

4. Chemical composition of the essential oil and fixed oil Bauhinia pentandra (Bong.) D. Dietr;Almeida M. C. S.;Pharmacognosy Magazine,2015

5. Chromatography conditions development by design of experiments for the chemotype differentiation of four Bauhinia species;Aquino A. J.;Frontiers in Chemistry,2022

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