Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- schisandra_chinensis_turz._baill [2016/10/28 08:22] – andreas
+++ schisandra_chinensis_turz._baill [2021/02/17 11:25] (aktuell) – andreas
@@ Zeile 26: / Zeile 26: @@
 [Chemical composition and antioxidant activity of the essential oil of Schisandra chinensis fruits., Chen, X., Zhang, Y., Zu, Y., Yang, L., Natural product research, Vol.26(9), 2012, 842-849]
-{{:schisandra_chinensis.jpg?500}} \\
+"...4-terpineol and α-terpineol were identified as high odor-active compounds in omija fruits with high OAVs. Samples with high levels of these two compounds (hot air and freeze-dried omija fruit extracts) had high intensities of “spicy” and “wet-wood” aromatics." \\
+[Kim, Mina K., and Kwang-Geun Lee. "Characterization of Key Aroma-Active Compounds Isolated from Omija Fruit Treated Differently Based on Odor Activity Values and Descriptive Sensory Analysis." Foods 9.5 (2020): 638] [[https://www.mdpi.com/2304-8158/9/5/638/pdf]]
+{{:schisandra_chinensis.jpg?600}} \\
 Schisandra chinensis (Turcz.) Baillon as Maximowiczia chinensis (Turcz.) Rupr. \\
 Houtte, L. van, Flore des serres et des jardin de l’Europe, vol.15 t.0 (1845) \\
@@ Zeile 32: / Zeile 35: @@
-{{schisandra_chinensis_flowers.jpg?500}} \\
+{{schisandra_chinensis_flowers.jpg?600}} \\
 Schisandra chinensis flowers \\
 [[https://commons.wikimedia.org/wiki/File:Schisandra_chinensis_(18154470855).jpg|Wikimedia Commons]], Author: peganum from Small Dole, England  [[https://creativecommons.org/licenses/by/3.0/deed.en|CC BY-SA 3.0]]