STUDIES ON FLAVOR CHANGES DURING DRYING OF DILL (Anethum sowa Roxb.) LEAVES
- 1 December 1994
- journal article
- Published by Wiley in Journal of Food Quality
- Vol. 17 (6) , 457-466
- https://doi.org/10.1111/j.1745-4557.1994.tb00166.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Composition and content of aroma compounds in dill, Anethum graveolens L., at three different growth stagesJournal of Agricultural and Food Chemistry, 1983
- COMPARISON OP TWO ISOLATION PROCEDURES FOR AROMA COMPOUNDS OF DILLPublished by Walter de Gruyter GmbH ,1981