(Q115784536)

English

Evaluation of mechanical-pressed essential oil from Nanfeng mandarin (Citrus reticulata Blanco cv. Kinokuni) as a food preservative based on antimicrobial and antioxidant activities

scientific article published on 6 May 2018

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scholarly article

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Evaluation of mechanical-pressed essential oil from Nanfeng mandarin (Citrus reticulata Blanco cv. Kinokuni) as a food preservative based on antimicrobial and antioxidant activities (English)

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http://api.crossref.org/works/10.1016%2Fj.lwt.2018.05.011

mandarin orange

object named as

Citrus reticulata

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based on heuristic

inferred from title

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based on heuristic

inferred from title

lauryl aldehyde

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(2E,6E)-farnesal

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(1S,2S,4R)-β-elemene

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(-)-germacrene D

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(R)-citronellol acetate

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(1R,2S,6S,7S,8R)-1,3-dimethyl-8-propan-2-yltricyclo[4.4.0.02,7]dec-3-ene

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sabinene hydrate

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(1S)-1,2,3,4,4aalpha,7,8,8aalpha-Octahydro-1,6-dimethyl-4beta-isopropylnaphthalen-1beta-ol

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(+)-4-terpineol

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(+)-δ-cadinene

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3-(N-morpholino)propanesulfonic acid

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trans-(-)-limonene oxide

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(2E,4E)-2,4-decadienal

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Citrus × deliciosa

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author name string

Fengping Yi

1

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http://api.crossref.org/works/10.1016%2Fj.lwt.2018.05.011

Ruyue Jin

2

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http://api.crossref.org/works/10.1016%2Fj.lwt.2018.05.011

Jing Sun

3

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http://api.crossref.org/works/10.1016%2Fj.lwt.2018.05.011

Baodi Ma

4

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http://api.crossref.org/works/10.1016%2Fj.lwt.2018.05.011

Xiaoli Bao

5

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http://api.crossref.org/works/10.1016%2Fj.lwt.2018.05.011

publication date

6 May 2018

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http://api.crossref.org/works/10.1016%2Fj.lwt.2018.05.011

Lebensmittel-Wissenschaft & Technologie

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http://api.crossref.org/works/10.1016%2Fj.lwt.2018.05.011

95

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http://api.crossref.org/works/10.1016%2Fj.lwt.2018.05.011

346-353

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http://api.crossref.org/works/10.1016%2Fj.lwt.2018.05.011

Identifiers

10.1016/J.LWT.2018.05.011

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http://api.crossref.org/works/10.1016%2Fj.lwt.2018.05.011

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