Ripening Stage and Extraction Method Effects on Physical Properties, Polyphenol Composition and Antioxidant Activities of Cumin (Cuminum cyminum L.) Seeds-Reference-Cited by-同舟云学术

Ripening Stage and Extraction Method Effects on Physical Properties, Polyphenol Composition and Antioxidant Activities of Cumin (Cuminum cyminum L.) Seeds

Published:2014-10-03 Issue:4 Volume:69 Page:358-364
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Bettaieb Rebey Iness,Kefi Sarra,Bourgou Soumaya,Ouerghemmi Ines,Ksouri Riadh,Tounsi Moufida Saidani,Marzouk Brahim

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11130-014-0442-9.pdf

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4. Olle M, Bender I, Koppe R (2010) The content of oils in umbelliferous crops and its formation. Agron Res 8:687–696

5. Bettaieb Rebey I, Bourgou S, Ben Slimen Debez I, Jabri Karoui I, Hamrouni Sellami I, Msaada K, Limam F, Marzouk B (2012) Effects of extraction solvents and provenances on phenolic contents and antioxidant activities of Cumin (Cuminum cyminum L.) seeds. Food Bioprocess Technol 5:2827–2836. doi: 10.1007/s11947-011-0625-4

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