Aroma constituents of shade-dried aerial parts of Iranian dill (Anethum graveolens L.) and savory (Satureja sahendica Bornm.) by solvent-assisted flavor evaporation technique
Crossref DOI link: https://doi.org/10.1007/s11694-017-9522-5
Published Online: 2017-05-29
Published Print: 2017-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Amanpour, Armin
Kelebek, Hasin
Selli, Serkan
Text and Data Mining valid from 2017-05-29
Version of Record valid from 2017-05-29
Article History
Received: 23 June 2016
Accepted: 3 April 2017
First Online: 29 May 2017