Effect of Essential Oil from the Leaves of Rosemary Used in the Control of Callosobruchus maculatus (F.) on the Hydration Coefficient, Cookability, Taste and Color of the Edible Chickpea-Reference-Cited by-同舟云学术

Effect of Essential Oil from the Leaves of Rosemary Used in the Control of Callosobruchus maculatus (F.) on the Hydration Coefficient, Cookability, Taste and Color of the Edible Chickpea

Published:2020-03-03 Issue:2 Volume:23 Page:301-310
ISSN:0972-060X
Container-title:Journal of Essential Oil Bearing Plants
language:en
Short-container-title:Journal of Essential Oil Bearing Plants

Author:

Çetin Hüseyin¹,Güdek Melek²^ORCID

Affiliation:

1. Department of Plant Protection, Faculty of Agriculture, Selçuk University, Konya, Turkey

2. Department of Plant Protection, Faculty of Agriculture, Atatürk University, Erzurum, Turkey

Publisher

Informa UK Limited

Subject

Organic Chemistry,Biochemistry,Analytical Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/0972060X.2020.1748522

Reference34 articles.

1. Improving the production and utilization of cowpea as food and fodder

2. Field Occurrence of Bruchid Pests of Cowpea and Associated Parasitoids in a Sub Humid Zone of Burkina Faso: Importance on the Infestation of Two Cowpea Varieties at Harvest

3. Antimicrobial Activity of Essential Oils: A 1976-1986 Literature Review. Aspects of the Test Methods

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