Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- schisandra_chinensis_turz._baill [2021/02/17 11:25] – 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]
-"...4-terpineol andα-terpineol were identified as high odor-active compounds in omija fruits with high OAVs. Samples with high levels of these two compounds (hot airand freeze-dried omija fruit extracts) had high intensities of “spicy” and “wet-wood” aromatics." \\
+"...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]]