Methods for Thermal Stability Enhancement of Leaf Essential Oils and Their Main Constituents from Indigenous Cinnamon (Cinnamomum osmophloeum)-Reference-Cited by-同舟云学术

Methods for Thermal Stability Enhancement of Leaf Essential Oils and Their Main Constituents from Indigenous Cinnamon (Cinnamomum osmophloeum)

Published:2013-06-18 Issue:26 Volume:61 Page:6293-6298
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Yeh Hsin-Fu¹,Luo Chi-Yuan¹,Lin Chun-Ya¹,Cheng Sen-Sung²,Hsu Yen-Ray³,Chang Shang-Tzen¹

Affiliation:

1. School of Forestry and Resource Conservation, National Taiwan University, Number 1, Section 4, Roosevelt Road, Taipei 10617, Taiwan

2. Experimental Forest, National Taiwan University, Number 12, Section 1, Chien-Shan Road, Chu-Shan, Nantou 55750, Taiwan

3. Chungpu Research Center, Forestry Research lnstitute, Council of Agriculture, Executive Yuan, Number 65, Lane 432, Wenhua Road, Chiayi 60081, Taiwan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf401536y

Reference32 articles.

1. Effect of oxidative deterioration on flavour and aroma components of lemon oil

2. Effect of Storage on the Essential Oil Composition of Piper nigrum L. Fruits of Different Ripening States

3. Antioxidant properties of essential oils from lemon, grapefruit, coriander, clove, and their mixtures

4. Chemical polymorphism and antifungal activity of essential oils from leaves of different provenances of indigenous cinnamon (Cinnamomum osmophloeum)

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