Composition and content of aroma compounds in dill, Anethum graveolens L., at three different growth stages
1983; American Chemical Society; Volume: 31; Issue: 2 Linguagem: Inglês
10.1021/jf00116a036
ISSN1520-5118
AutoresRainer Huopalahti, Reino R. Linko,
Tópico(s)Phytochemicals and Antioxidant Activities
ResumoADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTComposition and content of aroma compounds in dill, Anethum graveolens L., at three different growth stagesRainer Huopalahti and Reino R. LinkoCite this: J. Agric. Food Chem. 1983, 31, 2, 331–333Publication Date (Print):March 1, 1983Publication History Published online1 May 2002Published inissue 1 March 1983https://doi.org/10.1021/jf00116a036Request reuse permissionsArticle Views484Altmetric-Citations42LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InReddit PDF (416 KB) Get e-Alertsclose Get e-Alerts
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