Chemical composition of Nigella sativa L. seed extracts obtained by supercritical carbon dioxide

Journal of Food Science and Technology

Volumn 47, Issue 6, 2010, Pages 598-605

  Venkatachallam, Suresh Kumar Tiruppur ^a   Pattekhan, Hajimalang ^a   Divakar, Soundar ^a   Kadimi, Udaya Sankar ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

2D HSQCT NMR; GC MS; Nigella sativa; Supercritical CO2; Thymoquinone

Indexed keywords

2D HSQCT NMR; GC-MS; NIGELLA SATIVA; SUPERCRITICAL CO; THYMOQUINONE;

CARBON DIOXIDE; ESSENTIAL OILS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PHENOLS; SEED; VOLATILE ORGANIC COMPOUNDS;

SUPERCRITICAL FLUID EXTRACTION;

NIGELLA SATIVA;

EID: 79951773443     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0109-y     Document Type: Article

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