Extraction method that enriches phenolic content in oregano (lippia graveolens H.B.K.) essential oil

Journal of Food Process Engineering

Volumn 30, Issue 6, 2007, Pages 661-669

  Castillo Herrera, Gustavo A ^a   GarcíA Fajardo, Jorge A ^a   Estarrón Espinosa, Mirna ^a  

^a INSTITUTO DERMATOLÓGICO DE JALISCO DR JOSÉ BARBA RUBIO   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

CONCENTRATION (PROCESS); DISTILLATION; EXTRACTION; FOOD PRODUCTS; PHENOLS;

FRACTIONAL DISTILLATION; MICROBICIDE; OREGANO; PHENOLIC CONTENT;

ESSENTIAL OILS;

LIPPIA; LIPPIA GRAVEOLENS; ORIGANUM;

EID: 36148992299     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2007.00134.x     Document Type: Article

References (19)

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