Aroma constituents of shade-dried aerial parts of Iranian dill (Anethum graveolens L.) and savory (Satureja sahendica Bornm.) by solvent-assisted flavor evaporation technique
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-017-9522-5
Abstract: The aroma profile of shade-dried aerial part from Iranian dill (Anethum graveolens L.) and Savory (Satureja sahendica Bornm.) plants was analyzed by the gas chromatography–mass spectrometry (GC–MS) and gas chromatography–flame ionization detector (GC–FID). For the… read more here.
Keywords: iranian dill; aroma; shade dried; dill ... See more keywords