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Journal of Food Quality
Volume 2019, Article ID 2592731, 6 pages
https://doi.org/10.1155/2019/2592731
Research Article

Optimum Extraction Technology for the Seed Oil of Nigella sativa L.

1National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China
2Joint International Research Laboratory of Food & Medicine Resource Function, Henan University, Kaifeng 475004, China
3Kaifeng Key Laboratory of Functional Components in Health Food, Henan University, Kaifeng 475004, China
4Medicinal and Aromatic Plants Researches Department, Horticulture Research Institute, Agricultural Research Center, Giza 71625, Egypt

Correspondence should be addressed to Wenyi Kang; moc.liamtoh@ynewgnak

Received 11 April 2019; Revised 8 June 2019; Accepted 17 June 2019; Published 2 July 2019

Academic Editor: Anet Režek Jambrak

Copyright © 2019 Changyang Ma et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Changyang Ma, Cunyu Liu, Adel F. Ahmed, Yingying Niu, and Wenyi Kang, “Optimum Extraction Technology for the Seed Oil of Nigella sativa L.,” Journal of Food Quality, vol. 2019, Article ID 2592731, 6 pages, 2019. https://doi.org/10.1155/2019/2592731.