Chemical composition and fatty acid content of some spices and herbs under Saudi Arabia conditions

The Scientific World Journal

Volumn 2012, Issue , 2012, Pages

  Al Jasass, Fahad Mohammed ^a   Al Jasser, Mohammed Saud ^b  

^a KING ABDULAZIZ CITY FOR SCIENCE AND TECHNOLOGY   (Saudi Arabia)

^b KING SAUD UNIVERSITY   (Saudi Arabia)

Author keywords

[No Author keywords available]

Indexed keywords

CALCIUM; CLOVE OIL; COPPER; ERUCIC ACID; FAT; FATTY ACID; IRON; LINOLENIC ACID; MAGNESIUM; MANGANESE; POTASSIUM; UNSATURATED FATTY ACID; VEGETABLE PROTEIN; ZINC;

ARTICLE; ASH; BLACK CUMIN; BLACK PEPPER; CHEMICAL COMPOSITION; CLOVE; CONTROLLED STUDY; CRESS; CULTIVAR; FENUGREEK; FIBER; HERB; MUSTARD; SAUDI ARABIA; SPICE; CARNATION; CHEMISTRY; ENVIRONMENT; LEPIDIUM; METABOLISM; NUTRITIONAL VALUE; SINAPIS; TRIGONELLA;

NIGELLA SATIVA; PIPER NIGRUM; SYZYGIUM AROMATICUM; TRIGONELLA FOENUM-GRAECUM;

DIANTHUS; ENVIRONMENT; FATTY ACIDS; LEPIDIUM; NIGELLA SATIVA; NUTRITIVE VALUE; PIPER NIGRUM; SAUDI ARABIA; SINAPIS; SPICES; TRIGONELLA;

MLCS; MLOWN;

EID: 84872770475     PISSN: 1537744X     EISSN: 1537744X     Source Type: Journal    
DOI: 10.1100/2012/859892     Document Type: Article

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