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allium_tuberosum_rottler_ex_spreng

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allium_tuberosum_rottler_ex_spreng [2015/06/13 11:36]
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allium_tuberosum_rottler_ex_spreng [2016/11/01 00:29] (aktuell)
andreas
Zeile 1: Zeile 1:
-Amaryllidaceae - garlic chives, Chinese chives, nira, **Knoblauch-Schnittlauch**+Allium tuberosum Rottler ex Sprengel - Amaryllidaceae - garlic chives, Chinese chives, nira, **Knoblauch-Schnittlauch**
  
 Widely cultivated as a vegetable, it is native in Shanxi Province, China, at altitudes 1000-1100 meters.  Widely cultivated as a vegetable, it is native in Shanxi Province, China, at altitudes 1000-1100 meters. 
Zeile 7: Zeile 7:
 "Allium tuberosum is generally regarded as a cultivated species with a tetraploid chromosome number (2 n = 32), although a wild population was recently discovered in Shanxi Province with a diploid number (2 n = 16; Yang et al., Acta Phytotax. Sin. 36: 36--46. 1998)." [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200027544]] "Allium tuberosum is generally regarded as a cultivated species with a tetraploid chromosome number (2 n = 32), although a wild population was recently discovered in Shanxi Province with a diploid number (2 n = 16; Yang et al., Acta Phytotax. Sin. 36: 36--46. 1998)." [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200027544]]
  
-"The flavor components of Nira (Allium tuberosum Rottl.) have been studied by a combination of gas chromatography and mass-spectrometry. Twenty-nine compounds were identified in the oil obtained from extraction of the steam distillate of Nira. The identified compounds include 7 sulfides, 2 ketones, 18 alcohols and 2 esters. The main volatile components were dimethyl disulfide and dimethyl trisulfide." [Volatile flavor components of nira (Allium tuberosum Rottl.), Iida, Hiroshi, et al. Journal of Food Science Vol.48 (2), 1983, 660-661] +"The flavor components of Nira (Allium tuberosum Rottl.) have been studied by a combination of gas chromatography and mass-spectrometry. Twenty-nine compounds were identified in the oil obtained from extraction of the steam distillate of Nira. The identified compounds include 7 sulfides, 2 ketones, 18 alcohols and 2 esters. The main volatile components were dimethyl disulfide and dimethyl trisulfide." \\ 
 +[Volatile flavor components of nira (Allium tuberosum Rottl.), Iida, Hiroshi, et al. Journal of Food Science Vol.48 (2), 1983, 660-661]
  
 +{{allium_tuberosum.jpg?600}} \\
 +Allium tuberosum leaves and inflorescences, Botanical Garden Berlin 2006; Author: BotBln \\ [[https://commons.wikimedia.org/wiki/File:Allium_tuberosum_HabitusInflorescences_BotGardBln0906.JPG]] \\
 +[[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]]
allium_tuberosum_rottler_ex_spreng.txt · Zuletzt geändert: 2016/11/01 00:29 von andreas