Cardamom in Food Applications
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-35426-7_18
Reference40 articles.
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3. Abdullah, Algburi, A., Asghar, A., Huang, Q., Mustfa, W., Javed, H. U., Zehm, S., & Chikindas, M. L. (2021a). Black cardamom essential oil prevents Escherichia coli O157:H7 and Salmonella typhimurium JSG 1748 biofilm formation through inhibition of quorum sensing. Journal of Food Science and Technology, 58, 3183–3191. https://doi.org/10.1007/s13197-020-04821-8
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5. Anwar, F., Abbas, A., & Alkharfy, K. M. (2016). Cardamom (Elettaria cardamomum Maton) oils. In V. R. Preedy (Ed.), Essential oils in food preservation, flavor and safety (pp. 295–301). Elsevier.
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