Flavour characterisation and free radical scavenging activity of coriander (Coriandrum sativum L.) foliage

Author:

Priyadarshi Siddharth,Khanum Hafeeza,Ravi Ramasamy,Borse Babasaheb Baskarrao,Naidu Madeneni Madhava

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference30 articles.

1. Adams RP (1989) Identification of essential oils by ion trap mass spectroscopy. Academic Press, New York

2. Bandoni AL, Mizrahi I, Juarez MA (1998) Composition and quality of the essential oil of coriander (Coriandrum sativum L.) from Argentina. J Essent Oil Res 10(5):581–584

3. Diederichsen A (1996) Coriander promoting the conservation and use of underutilized and neglected crops. 3. In: Spices, Vol. 2; Purseglove JW, Brown, EG, Green CL, Robbins SRJ, Eds, Longman: New York 736–788

4. El-Ghorab A, Mahghoub MH, Bekheta M (2006) Effect of some bio-regulators on the chemical composition of essential oil and its antioxidant activity of Egyptian carnation (dianthus caryophyllus L.). J Essent Oil Bear Plants 9:214–222

5. Jennings W, Shibamoto T (1980) Qualitative analysis of flavour and fragrance volatiles by glass capillary gas chromatography. Academic Press, New York

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