Volatile Compounds of Black Cumin Seeds (Nigella sativa L.) from Microwave-Heating and Conventional Roasting
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2012.02638.x/fullpdf
Reference21 articles.
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2. Fatty acids, essential oil, and phenolics modifications of black cumin fruit under NaCl stress conditions;Bourgou;J Agric Food Chem,2010
3. Antioxidant activity of Nigella sativa essential oil;Burits;Phytotherapy Res,2000
4. Studies on popcorn aroma and flavor volatiles;Buttery;J Agric Food Chem,1997
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