A comparative study of black cumin seed (Nigella sativa L.) oils extracted with supercritical fluids and conventional extraction methods

被引：0
作者：
Zainab Albakry
Emad Karrar
Isam A. Mohamed Ahmed
Asmahan A. Ali
Qais Ali Al-Maqtari
Hui Zhang
Gangcheng Wu
Xingguo Wang
机构：
[1] Jiangnan University,State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative
[2] King Saud University,Department of Food Science and Nutrition, College of Food and Agricultural Sciences
[3] Qassim University,Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine
来源：
Journal of Food Measurement and Characterization | 2023年 / 17卷
关键词：
Antimicrobial activity; Antioxidant activity; Black cumin seed oils; Lipid composition; Physicochemical properties; Supercritical fluid extraction;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：2429 / 2441
页数：12
相关论文
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