Quality control, ontogenetic variability and sensory profiling of ‘cilantro-mimic’ spiny coriander (Eryngium foetidum L.): A flavour perspective
Author:
Publisher
Elsevier BV
Subject
Organic Chemistry,Food Science
Reference40 articles.
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1. Eryngial: An α,β‐Unsaturated Fatty Aldehyde as the Major Phytotoxin in Spiny Coriander (Eryngium foetidum L.) Essential Oil;Chemistry & Biodiversity;2024-07-21
2. Insight into a traditional culinary practice: Late-stage addition of spiny coriander (Eryngium foetidum L.) in Indian cooking system;South African Journal of Botany;2024-05
3. Impact of post‐harvest drying on the volatile flavours of spiny coriander (Eryngium foetidum L.): Emphasis on fatty aldehyde reduction;Flavour and Fragrance Journal;2024-02-04
4. Using plants in forensics: State-of-the-art and prospects;Plant Science;2023-11
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