Fatty acids, essential oil, and phenolics modifications of black cumin fruit under NaCl stress conditions.

Bourgou, Soumaya

Fatty acids, essential oil, and phenolics modifications of black cumin fruit under NaCl stress conditions. [electronic resource] - Journal of agricultural and food chemistry Dec 2010 - 12399-406 p. digital

Publication Type: Journal Article

1520-5118

10.1021/jf103415q doi


Fatty Acids--analysis
Fruit--chemistry
Nigella sativa--chemistry
Oils, Volatile--analysis
Phenols--analysis
Sodium Chloride--analysis