The content and composition of aroma compounds in three different cultivars of dill,Anethum grapeolens L.-Reference-Cited by-同舟云学术

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The content and composition of aroma compounds in three different cultivars of dill,Anethum grapeolens L.

Published:1985-08 Issue:2 Volume:181 Page:92-96
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Huopalahti Rainer

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01042567.pdf

Reference35 articles.

1. Henry BS (1982) Perfum Flavor 7:39

2. Guenther E (1950) The essential oils, vol 11. Van Nostrand Comp, New York, p 619

3. Virmani OP, Datta SC (1970) Flavour Ind 1:856

4. Baslas RK, Gupta R, Baslas KK (1971) Flavour Ind 2:241

5. Embong MB, Hadziyev D, Molnar S (1977) Can Inst Food Sci Technol J 10:208

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1. Study of the changes in the chemical composition of Bulgarian dill essential oils;IOP Conference Series: Materials Science and Engineering;2021-01-01

2. Microbiological and chemical properties of wet tarhana produced by different dairy products;Journal of Food Science and Technology;2018-09-18

3. Aroma constituents of shade-dried aerial parts of Iranian dill (Anethum graveolens L.) and savory (Satureja sahendica Bornm.) by solvent-assisted flavor evaporation technique;Journal of Food Measurement and Characterization;2017-05-29

4. Essential oils from the plant, hairy root cultures and shoot cultures of EgyptianAnethum graveolens(dill);Journal of Essential Oil Research;2015-10-09

5. Composition, Quality Control, and Antimicrobial Activity of the Essential Oil of Long-Time Stored Dill (Anethum graveolens L.) Seeds from Bulgaria;Journal of Agricultural and Food Chemistry;2003-05-17

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