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Garlic supercritical fluid extraction

Calvey, E.M., Matusik, J.E., White, K.D., DeOrazio, R., Sha, D. and Block, E. (1997) Allium chemistry supercritical fluid extraction and LC-APCI-MS of thiosulfinates and related compounds from homogenates of garlic, onion, and ramp. Identification in garlic and ramp and synthesis of 1-propanesulfinothioic acid S-allyl ester. J. Agric. Food Chem. 45(11) 4405-4413. [Pg.233]

Interest in supercritical fluid (SF) technology has increased because of its effectiveness in the extraction and analysis of natural products and concern related to the use and disposal of conventional organic solvents. Several laboratories have employed supercritical fluid extraction (SFE) methodologies in the extraction of garlic and onion [56-58]. [Pg.467]

See other pages where Garlic supercritical fluid extraction is mentioned: [Pg.316]    [Pg.192]    [Pg.192]    [Pg.467]    [Pg.209]    [Pg.67]   
See also in sourсe #XX -- [ Pg.23 , Pg.467 ]

See also in sourсe #XX -- [ Pg.467 ]



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