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IDENTIFICATION AND EVALUATION OF THE FLAVOR-SIGNIFICANT COMPONENTS OF GINGER ESSENTIAL OIL

โœ Scribed by BEDNARCZYK, A. ALLEN; KRAMER, AMIHUD

Book ID
124051927
Publisher
Oxford University Press
Year
1975
Tongue
English
Weight
486 KB
Volume
1
Category
Article
ISSN
0379-864X

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Clove and nutmeg essential oils were analysed by GC and GCยฑMS. These oils, together with 16ยฑ18 components found to be present, were tested for antioxidant properties at ยฎnal concentrations of 0.05ยฑ 2.5 ร‚ 10 4 ppm in an egg yolk-based thiobarbituric acid reactive substances (TBARS) assay and also und