Microwave heating and conventional roasting of cumin seeds (Cuminum cyminum L.) and effect on chemical composition of volatiles
Authors:
- Sushmita BeheraSBSushmita Behera
- S NagarajanSNS Nagarajan
- L Jagan Mohan RaoLRL Jagan Mohan Rao
- 1 August 2004
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 87 (1) , 25-29
Abstract
No abstract availableKeywords
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- Gas chromatographic retention indices of monoterpenes and sesquiterpenes on methyl silicon and Carbowax 20M phasesJournal of Chromatography A, 1990
- Volatile components of cumin seed oilJournal of Agricultural and Food Chemistry, 1970