Unterschiede
Hier werden die Unterschiede zwischen zwei Versionen angezeigt.
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| alibertia_patinoi_cuatrec._delprete [2026/01/16 10:03] – angelegt andreas | alibertia_patinoi_cuatrec._delprete [2026/01/16 10:15] (aktuell) – andreas |
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| [González-Jaramillo, Nancy, et al. "A libertia patinoi (Cuatrec.) Delprete & CH Perss.(Borojó): food safety, phytochemicals, and aphrodisiac potential." SN Applied Sciences 5.1 (2023): 27] [[https://link.springer.com/content/pdf/10.1007/s42452-022-05251-1.pdf|PDF]] \\ | [González-Jaramillo, Nancy, et al. "A libertia patinoi (Cuatrec.) Delprete & CH Perss.(Borojó): food safety, phytochemicals, and aphrodisiac potential." SN Applied Sciences 5.1 (2023): 27] [[https://link.springer.com/content/pdf/10.1007/s42452-022-05251-1.pdf|PDF]] \\ |
| [Duarte-Casar, Rodrigo, et al. "Five underutilized Ecuadorian fruits and their bioactive potential as functional foods and in metabolic syndrome: a review." Molecules 29.12 (2024): 2904] [[https://www.mdpi.com/1420-3049/29/12/2904/pdf|PDF]] | [Duarte-Casar, Rodrigo, et al. "Five underutilized Ecuadorian fruits and their bioactive potential as functional foods and in metabolic syndrome: a review." Molecules 29.12 (2024): 2904] [[https://www.mdpi.com/1420-3049/29/12/2904/pdf|PDF]] |
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| | "The brown pulp of fully ripe fruits is processed with sugar into juice, jam, jelly and wine and is used to make dessert, candy and ice cream. The berries are said to have aphrodisiac properties, and the juice is referred to as a love potion (Jugo de Amor)." \\ |
| | [Bernd Nowak, Bettina Schulz. Nutzpflanzen der Tropen und Subtropen. Quelle und Meyer Verlag Wiebelsheim, 2019, 5429-431] |
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| "Alcohols and aldehydes were the most abundant VOCs in underripe and unripe fruits, respectively. The overripe fruit of Borojó exhibited a high amount of fatty acid methyl esters (FAMEs), with methyl hexanoate and methyl octanoate as main components." \\ | "Alcohols and aldehydes were the most abundant VOCs in underripe and unripe fruits, respectively. The overripe fruit of Borojó exhibited a high amount of fatty acid methyl esters (FAMEs), with methyl hexanoate and methyl octanoate as main components." \\ |
