The stability, antifungal and antioxidant effects of coriander essential oil

doi:10.13995/j.cnki.11-1802/ts.017316

DUAN Bin, GE Yonghong, LI Canying, WEI Meilin, CHEN Yanru, TANG Qi, LI Xue

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (1) : 145-151.

PDF(1716 KB)

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (1) : 145-151. DOI: 10.13995/j.cnki.11-1802/ts.017316

The stability, antifungal and antioxidant effects of coriander essential oil

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(1): 145-151 https://doi.org/10.13995/j.cnki.11-1802/ts.017316

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(1716 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Published
2018-03-20	2019-01-15
Issue Date
2019-02-01

Please choose a citation manager

Content to export