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Articles

Comparison of lemon oil composition after using different extraction methods

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Pages 17-22 | Received 09 Jan 2013, Accepted 27 Oct 2014, Published online: 19 Nov 2014

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Luis I. Granone, Pablo E. Hegel & Selva Pereda. (2022) Citrus fruit processing by pressure intensified technologies: A review. The Journal of Supercritical Fluids 188, pages 105646.
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José A. Figueira, Priscilla Porto-Figueira, Jorge A.M. Pereira & José S. Câmara. (2020) A comprehensive methodology based on NTME/GC-MS data and chemometric tools for lemons discrimination according to geographical origin. Microchemical Journal 157, pages 104933.
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Yu Wang, Siyu Wang, Simona Fabroni, Shi Feng, Paolo Rapisarda & Russell Rouseff. 2020. The Genus Citrus. The Genus Citrus 447 470 .
Xinni Xiong, Iris K.M. Yu, Daniel C.W. Tsang, Nanthi S. Bolan, Yong Sik Ok, Avanthi D. Igalavithana, M.B. Kirkham, Ki-Hyun Kim & Kumar Vikrant. (2019) Value-added chemicals from food supply chain wastes: State-of-the-art review and future prospects. Chemical Engineering Journal 375, pages 121983.
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Yannis Gounaris. 2019. Essential Oil Research. Essential Oil Research 365 400 .
Elisabete M. C. Alexandre, Luís M. G. Castro, Sílvia A. Moreira, Manuela Pintado & Jorge A. Saraiva. (2017) Comparison of Emerging Technologies to Extract High-Added Value Compounds from Fruit Residues: Pressure- and Electro-Based Technologies. Food Engineering Reviews 9:3, pages 190-212.
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Rosaria Ciriminna, Alexandra M. Fidalgo, Diego Carnaroglio, Alfredo Tamburino, Giancarlo Cravotto, Laura M. Ilharco & Mario Pagliaro. (2017) Lemon Essential Oil of Variable Composition by Changing the Conditions of the Extraction from Lemon Peel via Microwave Hydrodiffusion and Gravity. ChemistrySelect 2:24, pages 7123-7127.
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