Fennel (Foeniculum vulgare Mill. subsp. piperitum) florets, a traditional culinary spice in Italy: evaluation of phenolics and volatiles in local populations, and comparison with the composition of other plant parts
Preclinical
Abstract
This study evaluated the phenolic and volatile composition of wild fennel (Foeniculum vulgare) florets compared with other plant parts, characterising the essential-oil and phenolic constituents of the traditional spice.
Referenced for these plants
How to cite
Crescente, G. and others (2017) 'Fennel (Foeniculum vulgare Mill. subsp. piperitum) florets, a traditional culinary spice in Italy: evaluation of phenolics and volatiles in local populations, and comparison with the composition of other plant parts', Journal of the Science of Food and Agriculture, 98(5), pp. 1755-1765. doi:10.1002/jsfa.8426
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