Comparative Study between Parts of Fennel (Foeniculum vulgare Mill.) for Taste and Flavor Properties-Reference-Cited by-同舟云学术

Comparative Study between Parts of Fennel (Foeniculum vulgare Mill.) for Taste and Flavor Properties

Published:2021-04-30 Issue:4 Volume:50 Page:384-394
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Hong Seong Jun¹^ORCID,Boo Chang Guk¹,Heo Seong Uk¹,Shin Eui-Cheol¹²^ORCID

Affiliation:

1. Department of Food Science, Gyeongsang National University

2. Institute for Food Sensory & Cognitive Science, Gyeongsang National University

Funder

The National Research Foundation of Korea

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2021/050/JKFN050-04-09.pdf

Reference30 articles.

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2. Akaberi M, Iranshahy M, Iranshahi M. Review of the traditional uses, phytochemistry, pharmacology and toxicology of giant fennel (Ferula communis L. subsp. communis). Iran J Basic Med Sci. 2015. 18:1050-1062.

3. Al-Snafi AE. The pharmacological activities of Cuminum cyminum－ a review. IOSR J Pham. 2016. 6:46-65.

4. Determination of Estragole in Fennel Herbal Teas by HS-SPME and GC–MS

5. Chemical composition and antimicrobial activity of Cymbopogon citratus and Cymbopogon giganteus essential oils alone and in combination

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