Composition and Functional Properties of Cardamom Fixed Oil
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-35426-7_9
Reference19 articles.
1. Almagro, L., Sabater-Jara, A. B., Belchí-Navarro, S., & Pedreño, M. Á. (2021). Recent trends in the biotechnological production of tocopherols using in vitro cultures. Phytochemistry Reviews, 20, 1193–1207. https://doi.org/10.1007/s11101-021-09742-8
2. Anwar, F., Abbas, A., Alkharfy, K. M., & Gilani, A. H. (2016). Cardamom (Elettaria cardamomum Maton) oils. In V. R. Preedy (Ed.), Essential oils in food preservation, flavor and safety (pp. 295–301). Academic Press. https://doi.org/10.1016/B978-0-12-416641-7.00033-X
3. Chempakam, B., & Sindhu, S. (2008). Small cardamom. In V. A. Parthasarathy, B. Chempakam, & T. J. Zachariah (Eds.), Chemistry of spices (pp. 41–58). CABI Publishing.
4. Daga, P., Dalmia, A., Vaishnav, S. R., & Tumaney, A. W. (2022). Lipidome analysis and metabolite profiling of fixed oils from selected spices. LWT, 160, 113308. https://doi.org/10.1016/j.lwt.2022.113308
5. Durazzo, A., Nazhand, A., Lucarini, M., Delgado, A. M., De Wit, M., Nyam, K. L., Santini, A., & Ramadan, M. F. (2021). Occurrence of tocols in foods: An updated shot of current databases. Journal of Food Quality, 2021, 8857571–8857577. https://doi.org/10.1155/2021/8857571
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