| Autor: |
Manolov KR; Higher Institute of Food Industry, Department of Inorganic and Analytical Chemistry, Plovdiv, Bulgaria., Georgiev EV |
| Jazyk: |
angličtina |
| Zdroj: |
Talanta [Talanta] 1967 Jan; Vol. 14 (1), pp. 124-6. |
| DOI: |
10.1016/0039-9140(67)80056-0 |
| Abstrakt: |
Linalol has been determined colorimetrically in essential oils by means of the green colour developed in the presence of nitrous acid. Geraniol, dipentene, terpineol, citronellol and citral also give a green colour, and are therefore calculated as linalol by this method, but the error is small if they are present in small concentrations. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
|
