The isolation of volatile oil from cumin seeds by steam distillation-Reference-Cited by-同舟云学术

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The isolation of volatile oil from cumin seeds by steam distillation

Published:1993 Issue:2 Volume:37 Page:123-126
ISSN:0027-769X
Container-title:Food / Nahrung
language:de
Short-container-title:Nahrung

Author:

Borges P.,Pino J.

Publisher

Wiley

Subject

Food Science

Reference14 articles.

1. Source of Flavours. The AVI Publishing Co., Inc., Westport, USA, 1981.

2. Spices and Herbs for the Food Industry. Food Trade Press, Orpington, England, 1984.

3. and , Volatile compounds in Food, Qualitative data. CIVO-TNO, Zeist, The Netherlands, 1983.

4. The Essential Oils. Van Nostrand Co. Inc., New York, 1950.

5. and , Die Ätherischen Öle. Akademie Verlag, Berlin 1961.

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2. Phase Equilibria in the Food Industry;Thermodynamics of Phase Equilibria in Food Engineering;2019

3. Chemical composition and antimicrobial activity of essential oils from Cuminum cyminum L. collected in different areas of Morocco;Food Bioscience;2018-04

4. Efficacy of Chemically CharacterizedCuminum cyminumEssential Oil as an Antioxidant and Lipid Peroxidation Inhibitor;Journal of Essential Oil Bearing Plants;2016-01-02

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