INVESTIGATION OF USING NATURAL AROMATIZERS OF LEMON ESSENTIAL OIL IN AYURVEDIC CULINARY
Natalya Frolova, Irуna Sуlka, Aleksandra Nemirich, Oleg Kuzmin There was considered a possibility of using natural aromatizers in ayurvedic culinary, namely fractions that act as a product of lemon essential oil. There was presented the component ratio and characteristic of a fragrance of a terpene fraction and terpenoid one, obtained by the gas-chromatographic analysis on […]