essential oils in foods: from ancient times to the 21st century
Clicks: 104
ID: 228106
2016
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This
article has not been analysed, so there is no overall score —
reader engagement is measured and shown alongside.
Reader Engagement
Steady Performance
30.0
/100
104 views
18 readers
AI Quality Assessment
Not analyzed
Readership in this journal
SteadyRanked #64 of 67 articles by views in journal of biological chemistry
Most read
Least read
Bar heights use a square-root scale.
Mint this article as an NFT
Not yet mintedCreate a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.
5
SUSD
one-off · no wallet required
Abstract
Medicinal plants and culinary herbs have been used since ancient times. Essential oils (EO) are a mixture of numerous compounds, mainly terpenes, alcohols, acids, esters, epoxides, aldehydes, ketones,aminesandsulfides,thatareprobablyproducedbyplantsasaresponsetostress[1].[...]
Abstract Quality Issue:
This abstract appears to be incomplete or contains metadata (31 words).
Try re-searching for a better abstract.
| Reference Key |
sendra2016foodsessential
Use this key to autocite in the manuscript while using
SciMatic Manuscript Manager or Thesis Manager
|
|---|---|
| Authors | ;Esther Sendra |
| Journal | journal of biological chemistry |
| Year | 2016 |
| DOI |
10.3390/foods5020043
|
| URL | |
| Keywords |
Citations
No citations found. To add a citation, contact the admin at info@scimatic.org
Comments
No comments yet. Be the first to comment on this article.