Extraction of volatile compounds from pandan leaves (pandanus amarylifollius roxb.) using Pressurised Liquid Extraction (PLE) / Fatimahtun Zahra Mohamed Ridzuan
Pandan (Pandanus amarylifolius Roxb.) leaf is a source of natural flavouring and colouring widely used in South-east Asia. The major constituent of Pandanus amarylifolius has been reported 2-acetyl-1-pyrroline which is responsible for flavour. Usually pandan flavour available in the market is synthe...
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| Format: | Thesis |
| Language: | English |
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2012
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| Online Access: | https://ir.uitm.edu.my/id/eprint/4937/1/4937.pdf |