Comparison of Four Extraction Methods for Essential Oil from Thymus daenensis Subsp. Lancifolius and Chemical Analysis of Extracted Essential Oil

Journal of Food Processing and Preservation

Volumn 41, Issue 4, 2017, Pages

  Tavakolpour, Yousef ^a   Moosavi Nasab, Marzieh ^a   Niakousari, Mehrdad ^a   Haghighi Manesh, Soroush ^b   Hashemi, Seyed Mohammad Bagher ^c   Mousavi Khaneghah, Amin ^d  

^a SHIRAZ UNIVERSITY   (Iran)

^b TARBIAT MODARES UNIVERSITY   (Iran)

^c FASA UNIVERSITY   (Iran)

^d UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL ANALYSIS; CHROMATOGRAPHY; EFFICIENCY; ESSENTIAL OILS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; THYMUS; ULTRASONICS;

EXTRACTION EFFICIENCIES; EXTRACTION METHOD; EXTRACTION PARAMETERS; GAS CHROMATOGRAPHY-MASS SPECTROMETRIES (GC-MS); HYDRODISTILLATIONS; INDUSTRIAL SCALE; NOVEL EXTRACTION; ULTRASOUND TREATMENTS;

EXTRACTION;

EID: 84994498935     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.13046     Document Type: Article

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