Reasons for the variation in composition of some commercial essential oils

被引：0
|
作者：
Shu, CK
Lawrence, BM
机构：
来源：
SPICES: FLAVOR CHEMISTRY AND ANTIOXIDANT PROPERTIES | 1997年 / 660卷
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D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The reasons which cause the compositional changes for some commercial essential oils are due to (1) the effect of extrinsic conditions, (2) the effect of interspecific and infraspecific differences, (3) the effect of ontogeny, (4) the effect of processing parameters, and (5) the effect of adulteration. Using examples, each effect is discussed.
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页码：138 / 159
页数：22
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