Volatile flavor compounds of gamma irradiated Cucumis sativus L. (cucumber) seeds by simultaneous distillation extraction and gas chromatography-mass spectrometry analysis
Food irradiation is a technique applied to increase food safety and prolongs shelf life. Irradiation with gamma rays is one of the sterilization and preservation methods used in the food industry. The current study was aimed at analyzing the volatile flavor compounds of Cucumis sativus L. seeds and...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2024
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| Online Access: | http://journalarticle.ukm.my/24649/1/SS%2013.pdf http://journalarticle.ukm.my/24649/ https://www.ukm.my/jsm/english_journals/vol53num11_2024/contentsVol53num11_2024.html |
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