| dc.contributor.author | Başer, K. Hüsnü Can | |
| dc.contributor.author | Demirci, Fatih | |
| dc.date.accessioned | 2019-10-19T14:16:04Z | |
| dc.date.available | 2019-10-19T14:16:04Z | |
| dc.date.issued | 2007 | |
| dc.identifier.isbn | 9783540493389 | |
| dc.identifier.uri | https://dx.doi.org/10.1007/978-3-540-49339-6_4 | |
| dc.identifier.uri | https://hdl.handle.net/11421/13060 | |
| dc.description.abstract | Essential oil, also defined as essence, volatile oil, etheric oil or aetheroleum, is a complex mixture of volatile constituents biosynthesised by living organisms. Essential oils can be liberated from their matrix by water, steam and dry distillation, or expression in the case of citrus fruits [1-5]. Their occurrence and function in nature is still a question and the subject of ongoing research. However, there is evidence that organisms produce essential oils for defence, signalling or as part of their secondary metabolism.As a consequence essential oils comprise an important bioresource for renewable natural products [1-25] | en_US |
| dc.language.iso | eng | en_US |
| dc.publisher | Springer Berlin Heidelberg | en_US |
| dc.relation.isversionof | 10.1007/978-3-540-49339-6_4 | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.title | Chemistry of essential oils | en_US |
| dc.type | bookPart | en_US |
| dc.relation.journal | Flavours and Fragrances: Chemistry, Bioprocessing and Sustainability | en_US |
| dc.contributor.department | Anadolu Üniversitesi, Eczacılık Fakültesi, Farmakognozi Anabilim Dalı | en_US |
| dc.identifier.startpage | 43 | en_US |
| dc.identifier.endpage | 86 | en_US |
| dc.relation.publicationcategory | Kitap Bölümü - Uluslararası | en_US |
| dc.contributor.institutionauthor | Başer, K. Hüsnü Can | |
| dc.contributor.institutionauthor | Demirci, Fatih | |
