Recovery of Pigments from Origanum majorana L. by Extraction with Supercritical Carbon Dioxide-Reference-Cited by-同舟云学术

Recovery of Pigments from Origanum majorana L. by Extraction with Supercritical Carbon Dioxide

Published:2002-03-06 Issue:8 Volume:50 Page:2297-2301
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Vági E.¹,Simándi B.¹,Daood H. G.¹,Deák A.¹,Sawinsky J.¹

Affiliation:

1. Department of Chemical Engineering, Budapest University of Technology and Economics, 1521 Budapest, Hungary, and Central Food Research Institute, 1022 Budapest, Hungary

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0112872

Reference28 articles.

1. Bauer, K.; Garb, D.; Surburg, H. Natural Raw Materials in the Flavor and Fragrance Industry.Common Fragrance and Flavor Materials; VCH Press: Weinheim, Germany, 1990; p 163.

2. Price, S.Aromatherapy Workbook; Thorsons Press: London, U.K., 1995; pp 107−109.

3. The antimicrobial properties of marjoram (Origanum majorana L.) Volatile Oil

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