Effect of γ-Irradiation on the Lipid Profile of Nutmeg (Myristica fragrans Houtt.)
Author:
Affiliation:
1. Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai 400 085, India
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf030313o
Reference10 articles.
1. Purseglove, J. W.; Brown, E. G.; Green, C. L.; Robbins, S. R. J.Spices; Longman: London, U.K., 1981; Vol. 1, pp 174−228.
2. Diehl, J. F.Safety of Irradiated Foods; Dekker: London, U.K., 1995; pp 173−223.
3. Farkas, T. Irradiation of Dry Food Ingredients; CRC Press: Boca Raton, FL, 1998; pp 1−9, 25−36.
4. Effect of τ-irradiation on the volatile oil constituents of some Indian spices
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