Comparison of Nutritional Compositions and Essential Oil Profiles of Different Parts of a Dill and Two Fennel Cultivars.

Hao, Yuanpeng; Kang, Jiamu; Guo, Xiaoqi; Yang, Rui; Chen, Yuliang; Li, Jingyi; Shi, Lei

Hao, Yuanpeng; Kang, Jiamu; Guo, Xiaoqi; Yang, Rui; Chen, Yuliang; Li, Jingyi; Shi, Lei.

Afiliação

Hao Y; Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China.
Kang J; University of Chinese Academy of Sciences, Beijing 100049, China.
Guo X; College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Yang R; Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China.
Chen Y; University of Chinese Academy of Sciences, Beijing 100049, China.
Li J; Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China.
Shi L; University of Chinese Academy of Sciences, Beijing 100049, China.

Foods ; 10(8)2021 Jul 31.

Article em En | MEDLINE | ID: mdl-34441561

Palavras-chave

Apiaceae plants; efficient utilization; food additives; multivariate analysis; plant parts

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2021 Tipo de documento: Article País de afiliação: China País de publicação: Suíça

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