ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

ชื่อสามัญ : ผักชีลาว (dill)

ชื่อวิทยาศาสตร์ : Anethum graveolens

ตระกูล : Apiaceae

พบทั้งสิ้น 4 เรื่อง

• 1.Effect of the nutrient solution and shelf-life conditions on the essential oil profile of
  Emanuela Fontana, Giorgio Tibaldi, Erdinç Göksu and Silvana Nicola
  Abstracts Book, 6th International Postharvest symposium, 8-12 April 2009, Antalya, Turkey. 256 pages.
• 2.Influence of maturity stage at harvest on essential oil composition of dill leaves (Anethum graveolens L.) And of postharvest treatments on freshness of fresh-cut dill
  G. Tibaldi, E. Fontana and S. Nicola
  ISHS Acta Horticulturae 880:261-266. 2010.
• 3.Changes in composition of essential oils of spicy aromatic plants in storage. (Continuation).
  Andreenkov, V. A., Misharina, T. A., and Polshkov, A. N.
  Pishchevaya Promyshlennost'. 2001. 10: pp. 86-87.
• 4.Application of near infrared spectroscopy for the quantification of quality parameters in selected vegetables and essential oil plants
  H. Schulz, H.-H. Drews, R. Quilitzsch and H. Krüger
  J. Near Infrared Spectrosc. 6, A125-A130 (1998)