Composition and content of aroma compounds in dill, Anethum graveolens L., at three different growth stages-Reference-Cited by-同舟云学术

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Composition and content of aroma compounds in dill, Anethum graveolens L., at three different growth stages

Published:1983-03 Issue:2 Volume:31 Page:331-333
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Huopalahti Rainer,Linko Reino R.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf00116a036

Cited by 52 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. RNA Adduction Resulting from the Metabolic Activation of Myristicin by P450 Enzymes and Sulfotransferases;Journal of Agricultural and Food Chemistry;2024-07-03

2. Production and Commercialization of Dill ( <i>Anethum graveolens</i> Linn);SSRN Electronic Journal;2022

3. Study of the changes in the chemical composition of Bulgarian dill essential oils;IOP Conference Series: Materials Science and Engineering;2021-01-01

4. A review on dill essential oil and its chief compounds as natural biocide;Flavour and Fragrance Journal;2020-11-06

5. Optimization of harvest date according to the volatile composition of Mediterranean aromatic herbs at different vegetative stages;Scientia Horticulturae;2020-06

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