Comparison of two isolation methods for essential oil from rosemary leaves: Hydrodistillation and microwave hydrodiffusion and gravity

Food Chemistry

Volumn 114, Issue 1, 2009, Pages 355-362

  Bousbia, Nabil ^a,b   Abert Vian, Maryline ^c   Ferhat, Mohamed A ^b   Petitcolas, Emmanuel ^c   Meklati, Brahim Y ^b   Chemat, Farid ^c  

^a Institut National Agronomique   (Algeria)

^b CENTRE DE RECHERCHE SCIENTIFIQUE ET TECHNIQUE EN ANALYSES PHYSICO CHIMIQUES CRAPC   (Algeria)

^c UNIVERSITY OF AVIGNON   (France)

Author keywords

Antioxidant; Essential oil; Hydrodiffusion; Microwave; Rosemary

Indexed keywords

EID: 58249100042     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.09.106     Document Type: Article

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