A Comparative Investigation on Content, Composition and Olfactory Evaluation of Prospects Samples of Coriandrum sativum L.

A comparative investigation on content, composition and olfactory evaluation of raw material and essential oil of six prospective samples Coriandrum sativum L. was performed. It was found that optimal parameters achieved the small fruits variety KP 7: content of essential oil 1.13 ± 0.03%, the main...

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Principais autores:	Ana Dobreva, Anatoly Dzhurmanski, Boryana Dyulgerova, Nikolay Dyulgerov
Formato:	Artigo
Idioma:	Búlgaro
Publicado em:	Agricultural academy 2013-04-01
coleção:	Растениевъдни науки
Assuntos:	chemical composition; coriander; Coriandrum sativum; essential oil; olfactory evaluation
Acesso em linha:	https://agriacad.eu/ojs/index.php/bjcs/article/view/3789
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