Flavour compounds of Lavandula angustifolia L. to use in food manufacturing: Comparison of three different extraction methods

Published 2008 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Flavour compounds of Lavandula angustifolia L. to use in food manufacturing: Comparison of three different extraction methods
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 112, Issue 4, Pages 1072-1078
Publisher
Elsevier BV
Online
2008-07-17
DOI
10.1016/j.foodchem.2008.07.015

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.