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dc.contributor.authorKürkçüoğlu, Mine
dc.contributor.authorSargin, N
dc.contributor.authorBaşer, K. Hüsnü Can
dc.date.accessioned2019-10-19T11:17:46Z
dc.date.available2019-10-19T11:17:46Z
dc.date.issued2003
dc.identifier.issn0009-3130
dc.identifier.urihttps://dx.doi.org/10.1023/B:CONC.0000003415.49701.8b
dc.identifier.urihttps://hdl.handle.net/11421/11849
dc.descriptionWOS: 000188670000009en_US
dc.description.abstractOrganic volatiles obtained by microdistillation from five common spices (Coriandrum sativum L., Foeniculum vulgare Miller, Piper nigrum L., Anethum graveolens L., Pimpinella anisum L.) using an Eppendorf Micro-Distiller were analyzed by GC/MS. The results are presented in a comparative manner with conventional water distillation.en_US
dc.language.isoengen_US
dc.publisherConsultants Bureauen_US
dc.relation.isversionof10.1023/B:CONC.0000003415.49701.8ben_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMicrodistillationen_US
dc.subjectHydrodistillationen_US
dc.subjectGc/Msen_US
dc.subjectCoriandrum Sativum L.en_US
dc.subjectFoeniculum Vulgare Milleren_US
dc.subjectPiper Nigrum L.en_US
dc.subjectAnethum Graveolens L.en_US
dc.subjectPimpinella Anisum L.en_US
dc.titleComposition of volatiles obtained from spices by microdistillationen_US
dc.typearticleen_US
dc.relation.journalChemistry of Natural Compoundsen_US
dc.contributor.departmentAnadolu Üniversitesi, Bitki, İlaç ve Bilimsel Araştırmalar Merkezien_US
dc.identifier.volume39en_US
dc.identifier.issue4en_US
dc.identifier.startpage355en_US
dc.identifier.endpage357en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.contributor.institutionauthorKürkçüoğlu, Mine
dc.contributor.institutionauthorBaşer, K. Hüsnü Can


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