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Conversion of Limonene into More Valuable Aroma under Hydrothermal Conditions

by Hideo Iwai, Teruaki Matsubara, Yukihiro Kawamoto, Takuya Suetsugu, Arata Takamizu, Masahiro Tanaka, Munehiro Hoshino, Armando T. Quitain and Mitsuru Sasaki

Journal of Food and Nutrition Research. 2014, 2(10), 718-721. DOI: 10.12691/jfnr-2-10-10
Pub. Date: October 14, 2014Views: 26111 Downloads: 22604Like: 38Citations: 2

limonene subcritical water hydrothermal oxidation

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