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dc.contributor.authorSANTOS, M. C.
dc.contributor.authorLIMA, K. S. C.
dc.contributor.authorFREITAS-SILVA, O.
dc.contributor.authorOLIVEIRA, S. E. M.
dc.contributor.authorSOUSA, R. B.
dc.contributor.authorLIMA, A. L. S.
dc.date.accessioned2025-08-25T14:48:39Z-
dc.date.available2025-08-25T14:48:39Z-
dc.date.created2025-08-25
dc.date.issued2013
dc.identifier.citationIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 10., 2013, Campinas. Ciência de alimentos: impacto na nutrição e saúde: anais. Campinas: Unicamp/FEA, 2013. 1 CD-ROM.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1178268-
dc.descriptionIn this work we performed the extraction of essential oils from Nutmegs produced in Brazil and Thailand, through hydrodistillation with a Clevenger modified apparatus. With the use of two-dimensional chromatography, coupled to a mass spectrometer, CG-CG/MS, analyzes were performed of its composition, illustrating a distinct difference between the nuts according to their different origins.
dc.language.isoeng
dc.rightsopenAccess
dc.titleComparison between the composition of nutmeg essential oils from Brazil and Thailand.
dc.typeResumo em anais e proceedings
dc.subject.thesagroNoz Moscada
dc.subject.thesagroÓleo Essencial
dc.subject.thesagroCromatografia
dc.subject.nalthesaurusNutmeg
dc.subject.nalthesaurusEssential oils
dc.subject.nalthesaurusChromatography
dc.format.extent2p. 1706
riaa.ainfo.id1178268
riaa.ainfo.lastupdate2025-08-25
dc.contributor.institutionM. C. SANTOS, INSTITUTO MILITAR DE ENGENHARIA; K. S. C. LIMA, INSTITUTO MILITAR DE ENGENHARIA; OTNIEL FREITAS SILVA, CTAA; S. E. M. OLIVEIRA, INSTITUTO MILITAR DE ENGENHARIA; R. B. SOUSA, INSTITUTO MILITAR DE ENGENHARIA; A. L. S. LIMA, INSTITUTO MILITAR DE ENGENHARIA.
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