LIPID-COMPOSITION OF CUMIN (CUMINUM-CYMINUM L) SEEDS

被引：10

作者：

HEMAVATHY, J

PRABHAKAR, JV

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb09331.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1578 / 1579

页数：2

共 13 条

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[2]

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[4]

FOLCH J, 1957, J BIOL CHEM, V226, P497

[5]

HILDITCH TP, 1964, CHEM CONSTITUTION NA, P287

[6]

MARINETTI GV, 1962, J LIPID RES, V3, P1

[7]

ROSENGARTEN F, 1969, BOOK SPICES, P227

[8]

ROUSER G, 1967, LIPID CHROMATOGRAPHI, V1, P99

[9] EFFECTS OF VARIETY AND MATURITY ON LIPID CLASS COMPOSITION OF PEANUT OIL [J].

SANDERS, TH .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1980, 57 (01) :8-11

[10] VOLATILE COMPONENTS OF CUMIN SEED OIL [J].

VARO, PT ;

HEINZ, DE .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1970, 18 (02) :234-&

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