| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540382 | Food Chemistry | 2013 | 6 Pages |
Abstract
⺠Hot-water heat treatments (90 °C for 15 min) increased the yields of essential oils. ⺠Whole fruit samples contained higher levels of terpene alcohols than peel samples. ⺠HS-SPME/GC revealed higher percentages of monoterpenes than DI/GC.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Li-Wen Peng, Ming-Jen Sheu, Li-Yun Lin, Chun-Ta Wu, Hsiu-Mei Chiang, Wen-Hsin Lin, Meng-Chieh Lee, Hsin-Chun Chen,