Volatile Aroma Composition of Chrysanthemum indicum L. Flower Oil
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200819160170895.pdf
Reference13 articles.
1. Saussurea costus: Botanical, chemical and pharmacological review of an ayurvedic medicinal plant
2. Medicinal Flowers. VI. Absolute Stereostructures of Two New Flavanone Glycosides and a Phenylbutanoid Glycoside from the Flowers of Chrysanthemum indicum L.: Their Inhibitory Activities for Rat Lens Aldose Reductase.
3. Essential oils: their antibacterial properties and potential applications in foods—a review
4. Isolation of volatile components from a model system
5. A generalization of the retention index system including linear temperature programmed gas—liquid partition chromatography
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1. Green extraction and separation of Dendranthema indicum essential oil by supercritical carbon dioxide extraction combined with molecular distillation;Journal of Cleaner Production;2022-11
2. Identification of Floral Scent in Chrysanthemum Cultivars and Wild Relatives by Gas Chromatography-Mass Spectrometry;Molecules;2015-03-25
3. Chrysanthemum indicum;Edible Medicinal And Non-Medicinal Plants;2013-09-03
4. Volatile flavor composition of gamguk (Chrysanthemum indicum) flower essential oils;Food Science and Biotechnology;2011-04
5. EVALUATION FOR ANTIBACTERIAL EFFECTS OF VOLATILE FLAVORS FROM CHRYSANTHEMUM INDICUM AGAINST FOOD-BORNE PATHOGENS AND FOOD SPOILAGE BACTERIA;Journal of Food Safety;2011-01-04
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