Changes in volatile compounds of black cumin (Nigella Sativa L.) seed oil during thermal oxidation

International Journal of Food Properties

Volumn 17, Issue 7, 2014, Pages 1482-1489

  Kiralan, Mustafa ^a  

^a ABANT IZZET BAYSAL UNIVERSITY   (Turkey)

Author keywords

Black cumin oil; Nigella sativa L.; P cymene; Thymoquinone

Indexed keywords

ESSENTIAL OILS; GAS CHROMATOGRAPHY; OILS AND FATS; OXIDATION;

BLACK CUMIN OIL; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEAD-SPACE SOLID-PHASE MICROEXTRACTION; NIGELLA SATIVA; OXIDATION STABILITY; OXIDATIVE STABILITY; P-CYMENE; THYMOQUINONE;

VOLATILE ORGANIC COMPOUNDS;

EID: 84897381459     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2012.723231     Document Type: Article

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