Comparison of distillation and ultrasound-assisted extraction methods for the isolation of sensitive aroma compounds from garlic (Allium sativum).

Kimbaris, Athanasios C; Siatis, Nikolaos G; Daferera, Dimitra J; Tarantilis, Petros A; Pappas, Christos S; Polissiou, Moschos G

Kimbaris, Athanasios C; Siatis, Nikolaos G; Daferera, Dimitra J; Tarantilis, Petros A; Pappas, Christos S; Polissiou, Moschos G.

Affiliation

Kimbaris AC; Department of Science, Laboratory of Chemistry, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece.

Ultrason Sonochem ; 13(1): 54-60, 2006 Jan.

Article in En | MEDLINE | ID: mdl-16223688

Subject(s)

Chemical Fractionation/methods; Garlic/chemistry; Hydrocarbons, Aromatic/chemistry; Hydrocarbons, Aromatic/isolation & purification; Plant Extracts/isolation & purification; Sonication; Garlic/radiation effects; Hydrocarbons, Aromatic/radiation effects; Plant Extracts/chemistry; Plant Extracts/radiation effects

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Collection: 01-internacional Database: MEDLINE Main subject: Sonication / Plant Extracts / Chemical Fractionation / Garlic / Hydrocarbons, Aromatic Type of study: Diagnostic_studies / Qualitative_research Language: En Journal: Ultrason Sonochem Journal subject: DIAGNOSTICO POR IMAGEM Year: 2006 Document type: Article Affiliation country: Greece Country of publication: Netherlands

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