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Page 1
Supercritical carbon dioxide extraction of volatiles from spices. Comparison with simultaneous distillation-extraction.
J Chromatogr A. 2002 Feb 15;947(1):23-9. doi: 10.1016/s0021-9673(01)01585-0.
J Chromatogr A. 2002.
PMID: 11873995
Influence of drying on the flavor quality of spearmint (Mentha spicata L.).
Díaz-Maroto MC, Pérez-Coello MS, González Viñas MA, Cabezudo MD.
Díaz-Maroto MC, et al. Among authors: cabezudo md.
J Agric Food Chem. 2003 Feb 26;51(5):1265-9. doi: 10.1021/jf020805l.
J Agric Food Chem. 2003.
PMID: 12590466
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Effect of drying method on the volatiles in bay leaf (Laurus nobilis L.).
Díaz-Maroto MC, Pérez-Coello MS, Cabezudo MD.
Díaz-Maroto MC, et al. Among authors: cabezudo md.
J Agric Food Chem. 2002 Jul 31;50(16):4520-4. doi: 10.1021/jf011573d.
J Agric Food Chem. 2002.
PMID: 12137470
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Fermentation of white wines in the presence of wood chips of American and French oak.
Pérez-Coello MS, Sánchez MA, García E, González-Viñas MA, Sanz J, Cabezudo MD.
Pérez-Coello MS, et al. Among authors: cabezudo md.
J Agric Food Chem. 2000 Mar;48(3):885-9. doi: 10.1021/jf990884+.
J Agric Food Chem. 2000.
PMID: 10725168
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