Characterisation of black cumin, pomegranate and flaxseed meals as sources of phenolic acids

International Journal of Food Science and Technology

Volumn 49, Issue 1, 2014, Pages 210-216

  Krimer Malešević, Vera ^a   Vaštag, Žužana ^b   Popović, Ljiljana ^b   Popović, Senka ^b   Peričin Starčevič, Ivana ^c  

^a National Reference Laboratory   (Serbia)

^b UNIVERSITY OF NOVI SAD   (Serbia)

^c Institute for Child and Youth Health Care of Vojvodina   (Serbia)

Author keywords

Black cumin; Characterisation; Flax; Meals; Phenolic acids; Pomegranate

Indexed keywords

BLACK CUMIN; CHARACTERISATION; MEALS; PHENOLIC ACIDS; POMEGRANATE;

ESTERS; FLAX; LINEN; OILSEEDS; ORGANIC ACIDS; YARN;

PLANTS (BOTANY);

LINUM USITATISSIMUM; LYTHRACEAE; NIGELLA SATIVA; PUNICA GRANATUM;

EID: 84890426229     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12300     Document Type: Article

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