Development of a New Route for Separating and Purifying 4-Ethyl-2-methoxyphenol Based on the Reaction Mechanism between the Chemical and Calcium Ion-Reference-Cited by-同舟云学术

Development of a New Route for Separating and Purifying 4-Ethyl-2-methoxyphenol Based on the Reaction Mechanism between the Chemical and Calcium Ion

Published:2021-01-14 Issue:3 Volume:6 Page:2206-2214
ISSN:2470-1343
Container-title:ACS Omega
language:en
Short-container-title:ACS Omega

Author:

Yin Junjun¹^ORCID,Wang Duo¹^ORCID,Zheng Zhifeng¹^ORCID,Ye Yueyuan¹^ORCID,Li Shuirong¹^ORCID,Jia Xingyong²

Affiliation:

1. Fujian Engineering and Research Center of Clean and High-valued Technologies for Biomass, College of Energy, Xiamen University, Xiamen 361102, P. R. China

2. Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China

Funder

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.acs.org/doi/pdf/10.1021/acsomega.0c05483

Reference42 articles.

1. Influence of the Production Process on the Key Aroma Compounds of Rum: From Molasses to the Spirit

2. Novel approaches mediated by tailor-made green solvents for the extraction of phenolic compounds from agro-food industrial by-products

3. Studies on the Key Aroma Compounds in Raw (Unheated) and Heated Japanese Soy Sauce

4. Antioxidants for biodiesel: Additives prepared from extracted fractions of bio-oil

5. Enrichment of antioxidants from soy sauce using macroporous resin and identification of 4-ethylguaiacol, catechol, daidzein, and 4-ethylphenol as key small molecule antioxidants in soy sauce

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