From spice to functional ingredient: Linking flavor and bioactivity of Cumin (Cuminum cyminum L.) with processing and matrix effects
Fuente:
Trends in Food Science & Technology
Publication date: October 2026Source: Trends in Food Science & Technology, Volume 176Author(s): Haoyu Xiong, Na Zhang, Reham Kh Abdelmotaleb, Soottawat Benjakul, Yu Fu