Effect of microwave and conventional oven heating on phenolic constituents, fatty acids, minerals and antioxidant potential of fennel seed - Concepedia

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Effect of microwave and conventional oven heating on phenolic constituents, fatty acids, minerals and antioxidant potential of fennel seed

104

Citations

46

References

2019

Year

Khizar Hayat, Shabbar Abbas, Shahzad Hussain, Sohail Anjum Shahzad, Muhammad Usman Tahir

Industrial Crops and Products

Food ChemistryFood AnalysisPhenolic ConstituentsPhytochemicalFennel SeedPolyphenolicsConventional Oven Heating

References

	Year	Citations

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