et Zucc. Sci., 30, 2007, 1905-1911. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 40 C; End T: 200 C; End time: 20 min; Start time: 5 min; CAS no: 97530; Active phase: HP-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Kim, T.H. J., 15, 2000, 413-414. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 60 C; End T: 240 C; CAS no: 97530; Active phase: DB-5MS; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Taveira, F.S.N. Res., 12, 1998, s117-s120. Part VI. PubMed Google Scholar. J., 15, 2000, 174-176. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 60 C; End T: 280 C; Start time: 5 min; CAS no: 97530; Active phase: HP-5MS; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Saroglou, V.; Dorizas, N.; Kypriotakis, Z.; Skaltsa, H.D., Analysis of the essential oil composition of eight Anthemis species from Greece, J. Chromatogr. & Heldr. ; Nogueira, P.C.L. Technol., 211, 2000, 105-110. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 40 C; End T: 200 C; CAS no: 97530; Active phase: DB-5MS; Carrier gas: H2; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Chassagne, D.; Boulanger, R.; Crouzet, J., Enzymatic hydrolysis of edible Passiflora fruit glycosides, Food Chem., 66, 1999, 281-288. ass: Semi-standard non-polar; Column diameter: 0.31 mm; Column length: 25 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 35 C; End T: 250 C; Start time: 3 min; CAS no: 97530; Active phase: SE-54; Carrier gas: H2; Data type: Linear RI; Authors: Li, W.; Wang, H.; Sun, Y.; Huang, A.; Sun, Y., Capillary gas chromatographic analysis of volatile components in goat feces, Fenxi Huaxue, 26(8), 1998, 935-939. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 40 C; End T: 270 C; End time: 14 min; Start time: 1 min; CAS no: 97530; Active phase: DB-5; Carrier gas: He; Phase thickness: 1 um; Data type: Linear RI; Authors: Baloga, D.W.; Reineccius, G.A. J., 22, 2007, 184-187. ass: Standard polar; Column diameter: 0.2 mm; Column length: 50 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 70 C; End T: 180 C; End time: 15 min; Start time: 4 min; CAS no: 97530; Active phase: HP-20M; Carrier gas: He; Phase thickness: 0.2 um; Data type: Linear RI; Authors: Politeo, O.; Jukic, M.; Milos, M., Chemical composition and antioxidant capacity of free volatile aglycones from basil (Ocimum basilicum L.) compared with its essential oil, Food Chem., 101, 2007, 379-385. ass: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 7 K/min; Start T: 40 C; End T: 240 C; End time: 5 min; CAS no: 97530; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Ruiz Perez-Cacho, P.; Mahattanatawee, K.; Smoot, J.M. $${\text{I (\%)}} = 100\cdot\left(1- {\frac{{\left( { A{\text{sample }} - A{\text{blank}}} \right)}}{{A{\text{blank}}}}} \right)$$, https://doi.org/10.1016/j.scienta.2014.03.004, https://doi.org/10.1016/j.bmcl.2017.04.039, https://doi.org/10.1021/acs.jnatprod.5b01055, https://doi.org/10.5935/0103-5053.20150086, https://doi.org/10.1016/j.fct.2012.12.050, https://doi.org/10.1016/j.ejphar.2009.09.019, https://doi.org/10.1590/S0100-40422009000600020, https://doi.org/10.1016/j.mycmed.2014.01.063, https://doi.org/10.1016/j.nbt.2016.01.001, https://doi.org/10.1016/j.intimp.2016.06.005, https://doi.org/10.1371/journal.pone.0133125, https://doi.org/10.1016/j.bmc.2014.08.020, https://doi.org/10.1590/S1413-95962005000600010, https://doi.org/10.1016/j.lwt.2016.08.023, https://doi.org/10.1016/j.foodchem.2016.08.075, https://doi.org/10.1016/j.bioorg.2016.08.008, https://doi.org/10.3390/molecules19011317, https://doi.org/10.1016/j.biortech.2009.10.082, https://doi.org/10.4172/2329-6836.1000212, https://doi.org/10.1016/j.indcrop.2016.12.006, https://doi.org/10.1016/j.ifset.2016.09.003, https://doi.org/10.1016/j.ejmech.2011.07.041, https://doi.org/10.1016/j.indcrop.2013.07.048, https://doi.org/10.1016/j.foodcont.2016.03.029, https://doi.org/10.1016/j.indcrop.2016.11.013, https://doi.org/10.1016/S0023-6438(95)80008-5, https://doi.org/10.1016/j.foodchem.2008.08.008, http://creativecommons.org/licenses/by/4.0/, http://creativecommons.org/publicdomain/zero/1.0/, https://doi.org/10.1186/s13065-018-0407-4. Example of filled out NMR table: Table: Nat. ; Casanova, J., Composition and variability of the essential oil of Stachys glutinosa L. from Corsica (France), Flavour Fragr. shall not be liable for any damage that may result from Food. ; Trugo, L.C., Chemical composition of acerola fruit (Malpighia punicifolia L.) at three stages of maturity, Food Chem., 71, 2000, 195-198. ass: Standard non-polar; Column diameter: 0.32 mm; Column length: 25 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 60 C; End T: 220 C; End time: 20 min; Start time: 2 min; CAS no: 97530; Active phase: HP-1; Carrier gas: Helium; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Thanh, L.; Dung, N.X. Chem., 80, 2008, 760-768. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 50 C; End T: 280 C; End time: 1 min; Start time: 1 min; CAS no: 97530; Active phase: HP-5; Carrier gas: Nitrogen; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Bousaada, O.; Ammar, S.; Saidana, D.; Chriaa, J.; Chraif, I.; Daami, M.; Helal, A.N. & Chromatogr. ; Baumes, R.L. Res., 163, 2008, 87-95. ass: Standard non-polar; Column type: Capillary; CAS no: 97530; Active phase: SE-30; Data type: Normal alkane RI; Authors: Peterson, K.L., Counter-Propagation Neural Networks in the Modeling and Prediction of Kovats Indices for Substituted Phenols, Anal. essential oil, Flavour Fragr. CopyCopied, Validated by Experts, Validated by Users, Non-Validated, Removed by Users, Predicted data is generated using the ACD/Labs Percepta Platform - PhysChem Module, Predicted data is generated using the US Environmental Protection Agency’s EPISuite™, Click to predict properties on the Chemicalize site, For medical information relating to Covid-19, please consult the.

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