Abstract
AbstractAn examination of the infra‐red spectra of the oxygenated fractions of Sicilian natural lemon oils has made possible a new method of evaluation which agrees very closely with the results obtained by classical methods of analysis and organoleptic testing. In addition, methods are suggested for the detection of adulteration of natural lemon oils.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
