Unterschiede
Hier werden die Unterschiede zwischen zwei Versionen angezeigt.
| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| averrhoa_carambola_l [2026/01/31 22:34] – andreas | averrhoa_carambola_l [2026/02/05 16:29] (aktuell) – andreas |
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| "Earlier, it has been considered to be a sour-tasting fruit with a relatively high oxalic acid content and consequently of little commercial value for consumption as fresh fruit. New, sweet-flavoured cultivars with a low oxalic acid content are rapidly defying the old notion. The unique (five cornered) star like shape and sweet taste have a strong appeal and liked by many." \\ | "Earlier, it has been considered to be a sour-tasting fruit with a relatively high oxalic acid content and consequently of little commercial value for consumption as fresh fruit. New, sweet-flavoured cultivars with a low oxalic acid content are rapidly defying the old notion. The unique (five cornered) star like shape and sweet taste have a strong appeal and liked by many." \\ |
| [Ray, P.K. (2002), Breeding tropical and subtropical fruits, New Delhi: Narosa Pub. Pub. House, 307-309] | [Ray, P.K. (2002), Breeding tropical and subtropical fruits, New Delhi: Narosa Pub. Pub. House, 307-309] |
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| | Main volatile components (SPME/GCMS) of starfruit juice from resh carambola fruits were 2-hexenal, methyl benzoate, methyl hexanoate, methyl butanoate, (E)-2-hexen-1-ol, methyl heptanoate, methyl octanoate, methyl salicylate, and megatigma-4,6,8-triene. \\ |
| | [Liew Abdullah, Abdul Ghani, et al. "Optimization of headspace sampling using Solid-phase microextraction (SPME) for volatile components in starfruit juice." International Journal of Food Engineering 9.2 (2013): 227-232] [[https://web.archive.org/web/20170812160019id_/https://umexpert.um.edu.my/file/publication/00003103_103388.pdf|PDF]] |
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