Use of Adsorbent and Supercritical Carbon Dioxide To Concentrate Flavor Compounds from Orange Oil-Reference-Cited by-同舟云学术

Use of Adsorbent and Supercritical Carbon Dioxide To Concentrate Flavor Compounds from Orange Oil

Published:2001-11-20 Issue:1 Volume:50 Page:154-160
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Shen Zhiping¹,Mishra Vijay¹,Imison Brian¹,Palmer Martin¹,Fairclough Robert¹

Affiliation:

1. Food Science Australia, Private Bag 16, Werribee, Victoria 3030, Australia, Faculty of Life Science, Victoria University of Technology, Werribee, P.O. Box 14428, MCMC, Melbourne 8001, Australia, and School of Food and Agriculture Systems, University of Melbourne, Dookie College, Victoria 3647, Australia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf010582j

Reference24 articles.

1. PREPARATION OF TERPENELESS ESSENTIAL OILS. A CHROMATOGRAPHIC PROCESS

2. Terpene Reduction in Cold-Pressed Orange Oil by Frontal Analysis-Displacement Adsorption Chromatography

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