Comparison of distillation and ultrasound-assisted extraction methods for the isolation of sensitive aroma compounds from garlic (Allium sativum)
Open Access
- 1 January 2006
- journal article
- research article
- Published by Elsevier BV in Ultrasonics Sonochemistry
- Vol. 13 (1), 54-60
- https://doi.org/10.1016/j.ultsonch.2004.12.003
Abstract
No abstract availableKeywords
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