Chemical compositions and antioxidant properties of essential oils from nine species of Turkish plants obtained by supercritical carbon dioxide extraction and steam distillation

International Journal of Food Sciences and Nutrition - Tập 59 Số 7-8 - Trang 619-634 - 2008
Ummihan Topal1, Mitsuru Sasaki1, Motonobu Goto1, Semih Ötleş2
1Department of Applied Chemistry and Biochemistry, Kumamoto University, Kumamoto, Japan
2Dept. of Food Engineering, Ege University, Bornova Izmir, Turkey

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