Volatile Components and Key Odorants of Fennel (Foeniculum vulgare Mill.) and Thyme (Thymus vulgaris L.) Oil Extracts Obtained by Simultaneous Distillation−Extraction and Supercritical Fluid Extraction-Reference-Cited by-同舟云学术

Volatile Components and Key Odorants of Fennel (Foeniculum vulgare Mill.) and Thyme (Thymus vulgaris L.) Oil Extracts Obtained by Simultaneous Distillation−Extraction and Supercritical Fluid Extraction

Published:2005-06-01 Issue:13 Volume:53 Page:5385-5389
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Díaz-Maroto M. Consuelo¹,Díaz-Maroto Hidalgo Ignacio Javier¹,Sánchez-Palomo Eva¹,Pérez-Coello M. Soledad¹

Affiliation:

1. Área de Tecnología de los Alimentos, Facultad de Ciencias Químicas, Campus Universitario, 10, Universidad de Castilla-La Mancha, 13071 Ciudad Real, Spain, and Departamento de Ingeniería Agroforestal, Escuela Politécnica Superior, Campus Universitario s/n, Universidad de Santiago de Compostela, 27002 Lugo, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf050340%2B

Reference35 articles.

1. Morphological and Chemical Evaluation of Fennel (Foeniculum vulgareMill.) Populations of Different Origin

2. Chemical Composition of Fennel Oil, Foeniculum vulgare Miller, from Spain

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