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zanthoxylum_piperitum_dc
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| Beide Seiten der vorigen Revision Vorhergehende Überarbeitung | Letzte Überarbeitung Beide Seiten der Revision | ||
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zanthoxylum_piperitum_dc [2015/12/26 13:54] andreas |
zanthoxylum_piperitum_dc [2016/03/14 22:36] andreas |
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| [Quantitative analysis of sanshool compounds in Japanese pepper (Xanthoxylum piperitum DC.) and their pungent characteristics. Sugai, Etsuko, Yasujiro Morimitsu, and Kikue Kubota. Bioscience, biotechnology, | [Quantitative analysis of sanshool compounds in Japanese pepper (Xanthoxylum piperitum DC.) and their pungent characteristics. Sugai, Etsuko, Yasujiro Morimitsu, and Kikue Kubota. Bioscience, biotechnology, | ||
| - | Major components in the essential oil of fruit peel of Korean specimens were 1,8-cineol (25.47 %), limonene (11.91 %), geranyl acetate (9.01 %), and myrcene (6.15 %). \\ | + | Major components in the essential oil of fruit peel of Korean specimens were 1,8-cineol (25.4%), limonene (11.9%), geranyl acetate (9.0%), and myrcene (6.1%). \\ |
| [Flavor components of the fruit peel and leaf oil from zanthoxylum piperitum DC. Kim, J. H., et al., Korean Journal of Food Science and Technology (1989)] | [Flavor components of the fruit peel and leaf oil from zanthoxylum piperitum DC. Kim, J. H., et al., Korean Journal of Food Science and Technology (1989)] | ||
zanthoxylum_piperitum_dc.txt · Zuletzt geändert: 2024/02/19 11:28 von andreas
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