Work

Effect of cryogenic grinding on volatile oil, oleoresin content and anti-oxidant properties of coriander (Coriandrum sativum L.) genotypes

Year: 2013

Type: article

Source: Journal of Food Science and Technology

DOI: 10.1007/s13197-013-1004-0

Authors: S. N. Saxena, Y. K. Sharma, S. S. Rathore, K. K. Singh, P. Barnwal, Rohit Saxena, Payal Upadhyaya, M. M. Anwer

Institutions: National Research Centre on Seed Spices, Indian Council of Agricultural Research, Central Institute of Post-Harvest Engineering and Technology, Punjab Agricultural University, Sardar Patel University

Language: English

Topic: Plant chemical constituents analysis

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: World Bank Group

OpenAlex ID: W2020911097

FWCI: 1.81

Cites: 16

Cited by: 43

Related to: 10