Effect of γ-irradiation on the chemical composition and antioxidant properties of cumin extracts

Journal of Food Biochemistry

Volumn 37, Issue 4, 2013, Pages 432-439

  Fatemi, F ^a   Dadkhah, A ^b   Rezaei, M B ^c   Dini, S ^d  

^a NUCLEAR SCIENCE AND TECHNOLOGY RESEARCH INSTITUTE   (Iran)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

^c RESEARCH INSTITUTE OF FORESTS AND RANGELANDS   (Iran)

^d ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; CHEMICAL COMPOSITIONS; FLAVONOID CONTENT; FREE RADICAL SCAVENGING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; IRRADIATED SAMPLES; POTENT ACTIVITY;

ANTIOXIDANTS; CHEMICAL ANALYSIS; ESSENTIAL OILS; GAS CHROMATOGRAPHY; IRRADIATION;

RADIATION;

CUMINUM CYMINUM;

EID: 84881552829     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2011.00641.x     Document Type: Article

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