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International Journal of Food Sciences and Nutrition Volume 59, 2008 - Issue 7-8
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Original

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

Ummihan Topal Department of Applied Chemistry and Biochemistry, Kumamoto University, Kumamoto, Japan
,
Mitsuru Sasaki Department of Applied Chemistry and Biochemistry, Kumamoto University, Kumamoto, Japan
,
Motonobu Goto Department of Applied Chemistry and Biochemistry, Kumamoto University, Kumamoto, Japan
&
Semih Otles Department of Food Engineering, Ege University, Bornova, Izmir, TurkeyCorrespondence[email protected]
Pages 619-634 | Published online: 06 Jul 2009

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