Evaluation of Total Phenolic, Flavonoid Contents, and Antioxidant Activities of Seed Extracted from Coriander (Coriandrum sativum L.) and Black Cumin (Nigella sativa) Spices-Reference-Cited by-同舟云学术

Evaluation of Total Phenolic, Flavonoid Contents, and Antioxidant Activities of Seed Extracted from Coriander (Coriandrum sativum L.) and Black Cumin (Nigella sativa) Spices

Published:2024-04-19 Issue:6 Volume:17 Page:945-955
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Tibebe Dessie,Belete Abebaw,Kassa Yezbie,Mulugeta Marye,Moges Zerubabel,Yenealem Dereje,Fentie Tarekegn,Amare Agmas

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s12161-024-02622-9.pdf

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