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Conversion of Limonene into More Valuable Aroma under Hydrothermal Conditions

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

Journal of Food and Nutrition Research. 2014, 2(10), 718-721 doi:10.12691/jfnr-2-10-10
  • Figure 1. Batch type reaction apparatus
  • Figure 2. GC-MS chromatogram of limonene derivatives in the oil phase
  • Figure 3. Effect of concentration of oxidant and reaction time on the composition of the oil layer obtained at 150C
  • Figure 4. Organic carbon content of the aqueous layer of reaction products