Unterschiede

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--- eutrema_japonica_miq._koidz [2016/09/02 09:36]
andreas
+++ eutrema_japonica_miq._koidz [2016/09/02 09:37]
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@@ Zeile 5: / Zeile 5: @@
 [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=241000220]]
-" Its stem is used as a condiment and has an extremely strong flavor. Its hotness is more akin to that of a hot mustard than that of the capsaicin in a chili pepper, producing vapours that stimulate the nasal passages more than the tongue." [[http://en.wikipedia.org/wiki/Wasabi]]
+"Its stem is used as a condiment and has an extremely strong flavor. Its hotness is more akin to that of a hot mustard than that of the capsaicin in a chili pepper, producing vapours that stimulate the nasal passages more than the tongue." [[http://en.wikipedia.org/wiki/Wasabi]]
 Fresh wasabi paste made by crushing the root develops a characteristically fresh greenish flavor clearly different from the flavors of pastes from the other glucosinolates containing plants. LC/GC/MS/1H-NMR showed 6-methylthiohexyl isothiocyanate (2mg/kg), 7-methylthioheptyl isothiocyanate and 8-methylthiooctyl isothiocyanate to be the characteristic greenish wasabi flavor components. \\

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