SENSORY FLAVOR PROFILING AND MAPPING OF MARKET SAMPLES OF CUMIN (CUMINUM CYMINUM L.)-Reference-Cited by-同舟云学术

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SENSORY FLAVOR PROFILING AND MAPPING OF MARKET SAMPLES OF CUMIN (CUMINUM CYMINUM L.)

Published:2004-12-17 Issue:4 Volume:27 Page:264-273
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:

Author:

DATTATREYA ANUPAMA,PRAKASH MAYA,BHAT K.K.

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2004.00627.x/fullpdf

Reference11 articles.

1. Essential oil of cumin (Cuminum cyminum L.).;BANDONI;Essenze Derivatti Agrumari,1991

2. Development of cold grinding process, packaging and storage of cumin powder;BERA;J. Food Sci. Technol. India,2001

3. CLIFF , M.A. 1994 Sensory characterization of oral irritants. Dissertation Abstracts International 54

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Odour-induced Taste Enhancement and Consumption of Low-sugar Pastry;International Journal of Market Research;2017-11

2. Characterization of Aroma Active Compounds of Cumin (Cuminum cyminumL.) by GC-MS, E-Nose, and Sensory Techniques;International Journal of Food Properties;2013-07-04

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