THE CHEMICAL-COMPOSITION OF LAUREL LEAF OIL FROM VARIOUS ORIGINS

被引：0
作者：
PINO, J
BORGES, P
RONCAL, E
机构：
来源：
NAHRUNG-FOOD | 1993年 / 37卷 / 06期
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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Composition of laurel leaf volatile oil from different geographical origins was studied by means of gas-liquid chromatography, column chromatography and coupled gas chromatography-mass spectrometry. The 37 most important constituents were identified and quantified. Organoleptic quality of Albanian laurel leaf oil was found to be superior to that of samples from France, Italy and Spain.
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页码：592 / 595
页数：4
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