African Journal of
Plant Science

  • Abbreviation: Afr. J. Plant Sci.
  • Language: English
  • ISSN: 1996-0824
  • DOI: 10.5897/AJPS
  • Start Year: 2007
  • Published Articles: 809

Review

Coriander (Coriandrum sativum L.): Processing, nutritional and functional aspects

S. Bhat
  • S. Bhat
  • Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, (Deemed to be University), Longowal-148106, Distt. Sangrur (Punjab), India.
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P. Kaushal
  • P. Kaushal
  • Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, (Deemed to be University), Longowal-148106, Distt. Sangrur (Punjab), India.
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M. Kaur
  • M. Kaur
  • Amity Institute of Food Technology (AIFT), Amity University Campus, Noida-201303 India.
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H. K. Sharma
  • H. K. Sharma
  • Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, (Deemed to be University), Longowal-148106, Distt. Sangrur (Punjab), India.
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  •  Received: 07 October 2013
  •  Accepted: 26 November 2013
  •  Published: 31 January 2014

How to cite this article

APA /
Bhat, S., Kaushal, P., Kaur, M., & Sharma, H. K. (2014). Coriander (Coriandrum sativum L.): Processing, nutritional and functional aspects. African Journal of Plant Science, 8(1), 25-33.
Chicago /
S. Bhat, P. Kaushal, M. Kaur and H. K. Sharma. "Coriander (Coriandrum sativum L.): Processing, nutritional and functional aspects." African Journal of Plant Science 8, no. 1 (2014): 25-33.
MLA /
S. Bhat, et al. "Coriander (Coriandrum sativum L.): Processing, nutritional and functional aspects." African Journal of Plant Science 8.1 (2014): 25-33.
DOI /
https://doi.org/10.5897/AJPS2013.1118
URL /
https://ftp.academicjournals.org/journal/AJPS/article-abstract/4AAC4D642815

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This article is published under the terms of the Creative Commons Attribution License 4.0

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