Study on the optimization of the decolorization of orange essential oil
'
Study on the optimization of the decolorization of orange essential oil' 의 참고문헌
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Variation of peroxide value in water-degummed and alkali-refined soy oil during bleaching under vacuum
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The role of bleaching clays and synthetic silica in palm oil physical refining
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The Freundlich isotherm in studying adsorption in oil processing
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Textural characteristics, surface chemistry and activation of bleaching earth: A review
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Taxonomical contribution of essential oils in mandarins cultivars
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Supercritical equilibrium data of the systems carbon dioxide-linalool and carbon dioxide-orange essential oil
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Study on the decolouring property of activated bentonite in sesame oil
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Standard methods of analysis of oils, fats and derivatives, International Union of Pure and Applied Chemistry (IUPAC). 7th revised and enlarged edn.
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Purifying salmon oil using adsorption, neutralization, and a combined neutralization and adsorption process
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Oxidation stability of food-grade fish oils: Role of Antioxidants;Handbook of Seafood Quality, Safety and Health Applications
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Optimization of bleaching parameters for soybean oil
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Optimization of bleaching conditions for sardine oil
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Kinetics and thermodynamics of <TEX>${\beta}$</TEX>-carotene and chlorophyll adsorption onto acid-activated bentonite from Xinjiang in xylene solution
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Degumming and bleaching: Effect on selected constituents of palm oil
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Composition of peel essential oils from four selected Tunisian Citrus species: Evidence for the genotypic influence
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Clay characterization and optimisation of bleaching parameters for palm kernel oil using alkaline activated clays
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Chemical variability of peel and leaf oils of mandarins
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Chemical variability of peel and leaf essential oils of mandarins from Citrus reticulata Blanco
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Chemical composition of mandarin (C. Reticulata L.), grapefruit (C. Paradisi L.), lemon (C. Limon L.) and orange (C. Sinensis L.) essential oils
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Characterization of two rice MADS box genes homologous to GLOBOSA
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Changes in chemical composition of catalytically hydrogenated orange oil (Citrus sinensis)
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Antioxidant potential of aroma compounds obtained by limonene biotransformation of orange essential oil
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Antimicrobial activity of lime essential oil against food-borne pathogens isolated from cream-filled cakes and pastries
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Antimicrobial activities of essential oils and crude extracts from tropical Citrus spp. against food-related microorganisms
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Adsorption of FFA in crude catfish oil onto chitosan, activated carbon, and activated earth: A kinetics study
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Acid activation of bentonite for using as vegetable oil bleaching agent
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Study on the optimization of the decolorization of orange essential oil'
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