STORAGE STABILITY OF ESSENTIAL OIL OF CUMIN (CUMINUM CYMINUM L.) AS A FUNCTION OF TEMPERATURE

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MEHDIZADEH L.

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Journal Paper

Paper Information

Journal: INTERNATIONAL JOURNAL OF FOOD PROPERTIES Year:2017 | Volume:- | Issue:- Page(s): 0-0

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Information Journal Paper

Title

STORAGE STABILITY OF ESSENTIAL OIL OF CUMIN (CUMINUM CYMINUM L.) AS A FUNCTION OF TEMPERATURE

Author(s)

MEHDIZADEH L. | Issue Writer Certificate

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Abstract

Cites

CHANGES IN THE ESSENTIAL OIL CONTENT AND COMPOSITION OF THYMUS DAENENSIS CELAK. UNDER PRE-DRYING AND DIFFERENT STORAGE CONDITIONS

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APA: Copy

MEHDIZADEH, L.. (2017). STORAGE STABILITY OF ESSENTIAL OIL OF CUMIN (CUMINUM CYMINUM L.) AS A FUNCTION OF TEMPERATURE. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, -(-), 0-0. SID. https://sid.ir/paper/716380/en

Vancouver: Copy

MEHDIZADEH L.. STORAGE STABILITY OF ESSENTIAL OIL OF CUMIN (CUMINUM CYMINUM L.) AS A FUNCTION OF TEMPERATURE. INTERNATIONAL JOURNAL OF FOOD PROPERTIES[Internet]. 2017;-(-):0-0. Available from: https://sid.ir/paper/716380/en

IEEE: Copy

L. MEHDIZADEH, “STORAGE STABILITY OF ESSENTIAL OIL OF CUMIN (CUMINUM CYMINUM L.) AS A FUNCTION OF TEMPERATURE,” INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol. -, no. -, pp. 0–0, 2017, [Online]. Available: https://sid.ir/paper/716380/en

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