Study of the Volatile Component and the Flavonoid Content of Edible Flowers
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-28292-8_27
Reference18 articles.
1. Deng C, Song G, Hu Y (2004) Rapid determination of volatile compounds emitted from Chimonanthus praecox flowers by HSSPME-GC–MS. Z Naturforsch B Chem Sci 59:636–640
2. Falconnier D (2006) Incredible edible flowers. University of Illinois Extension, Urbana, pp 1–6
3. Fernandes L, Casal S, Pereira JA et al (2019) Borage, calendula, cosmos, Johnny Jump up, and pansy flowers: volatiles, bioactive compounds, and sensory perception. Eur Food Res Technol 245:593–606
4. Fernandes L, Casal S, Pereira JA et al (2020) An overview on the market of edible flowers. Food Rev Int 36:258–275
5. Fernando LN, Grun IU (2001) Headspace–SPME analysis of volatiles of the ridge gourd (Luffa acutangula) and bitter gourd (Momordica charantia) flowers. Flavour Fragr J 16:289–293
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