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Coriander (Coriandrum sativum L.): a potential source of high-value components for functional foods and

Najla Gooda Sahib1, Farooq Anwar, Anwarul-Hassan Gilani

  • 1Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.

Phytotherapy Research : PTR
|January 3, 2013
PubMed

Keywords:
biological activitiescorianderessential oilfunctional foodlinaloollipidsmedicinal uses

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