Characterization of Aroma Active Compounds of Cumin (Cuminum cyminumL.) by GC-MS, E-Nose, and Sensory Techniques
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2011.576356
Reference36 articles.
1. SENSORY FLAVOR PROFILING AND MAPPING OF MARKET SAMPLES OF CUMIN (CUMINUM CYMINUM L.)
2. CHEMICAL AND SENSORY STUDIES ON CUMIN
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