Impact of ohmic-assisted hydrodistillation on kinetics data, physicochemical and biological properties of Prangos ferulacea Lindle. essential oil: Comparison with conventional hydrodistillation

Innovative Food Science & Emerging Technologies - Tập 33 - Trang 387-396 - 2016
Maral Seidi Damyeh1, Mehrdad Niakousari1,2
1Department of Food Science and Technolog, School of Agriculture, Shiraz University, Shiraz, Iran
2Advanced Technologies Research Institute, Shiraz University, Shiraz, Iran

Tài liệu tham khảo

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