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Effect of microwaveand conventional ovenheating on phenolicconstituents, fattyacids, minerals andantioxidant potentialof fennel seed Khizar HayatShabbar AbbasShahzad Hussain2019 год

Effect of microwave and conventional oven heating on phenolic constituents, fatty acids, minerals and antioxidant potential of fennel seed
статья из журнала

Страница публикацииПубликация в OpenAlex
Год издания: 2019
Авторы: Khizar Hayat, Shabbar Abbas, Shahzad Hussain, Sohail Anjum Shahzad, Muhammad Usman Tahir
Издательство: Elsevier BV
Источник: Industrial Crops and Products
Ключевые слова: Phytochemicals and Antioxidant Activities, Essential Oils and Antimicrobial Activity, Microbial Inactivation Methods