Composition, Quality Control, and Antimicrobial Activity of the Essential Oil of Long-Time Stored Dill (Anethum graveolens L.) Seeds from Bulgaria-Reference-Cited by-同舟云学术

Composition, Quality Control, and Antimicrobial Activity of the Essential Oil of Long-Time Stored Dill (Anethum graveolens L.) Seeds from Bulgaria

Published:2003-05-17 Issue:13 Volume:51 Page:3854-3857
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Jirovetz Leopold¹,Buchbauer Gerhard¹,Stoyanova Albena S.¹,Georgiev Evgenii V.¹,Damianova Stanka T.¹

Affiliation:

1. Department of Pharmaceutical Chemistry, University of Vienna, Althanstrasse 14, A-1090 Vienna, Austria, Higher Institute of Food and Flavor Industries (HIFFI), 4002 Plovdiv, Bulgaria, and Technology College, University of Rousse, 7200 Razgrad, Bulgaria

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf030004y

Reference36 articles.

1. Finnemore, H.The Essential Oils; Ernest Benn Ltd. London, Great Britain, 1926; p 661−664.

2. Gildemeister, E.; Hoffmann F.Die Ätherischen Öle; Akademie-Verlag: Berlin, Germany, 1961; p 450−464.

3. Characterization of Essential Oil of Dill (Anethum graveolensL.)

4. Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils

5. GC-IRMS and enantioselective analysis in biochemical studies in dill (Anethum graveolens L.)

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