Effect of cryogenic grinding on volatile and fatty oil constituents of cumin (Cuminum cyminum L.) genotypes.

Sharma, L K; Agarwal, D; Rathore, S S; Malhotra, S K; Saxena, S N

Sharma, L K; Agarwal, D; Rathore, S S; Malhotra, S K; Saxena, S N.

Afiliação

Sharma LK; ICAR-National Research Centre on Seed Spices, Tabiji, Ajmer, 305206 India ; Bhagwant University, Ajmer, India.
Agarwal D; ICAR-National Research Centre on Seed Spices, Tabiji, Ajmer, 305206 India.
Rathore SS; ICAR-National Research Centre on Seed Spices, Tabiji, Ajmer, 305206 India.
Malhotra SK; Commissioner Agriculture, GOI, New Delhi, India.
Saxena SN; ICAR-National Research Centre on Seed Spices, Tabiji, Ajmer, 305206 India.

J Food Sci Technol ; 53(6): 2827-34, 2016 Jun.

Article em En | MEDLINE | ID: mdl-27478239

Palavras-chave

Cryogenic grinding; Cumin; Cuminaldehyde; FAME; Seed spice

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: J Food Sci Technol Ano de publicação: 2016 Tipo de documento: Article País de afiliação: Índia

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