Comparision of the volatile components of unripe and ripe Japanese apricot (Prunus mumeSieb. et Zucc.)-Reference-Cited by-同舟云学术

Comparision of the volatile components of unripe and ripe Japanese apricot (Prunus mumeSieb. et Zucc.)

Published:2009-11-20 Issue:17 Volume:23 Page:1567-1571
ISSN:1478-6419
Container-title:Natural Product Research
language:en
Short-container-title:Natural Product Research

Author:

Miyazawa Mitsuo¹,Shirakawa Nozomu¹,Utsunomiya Hirotoshi²,Inada Ken-ichi³,Yamada Tomoki¹

Affiliation:

1. a Department of Applied Chemistry, Faculty of Science and Engineering , Kinki University , 3-4-1, Kowakae, Higashiosaka-shi, Osaka 577-8502 , Japan

2. b Department of Pathology , Wakayama Medical University , 811-1 Kimiidera, Wakayama 641-0012 , Japan

3. c Department of Pathology , Fujita Health University , 1-98 Toyoake-shi, Aichi 470-1101 , Japan

Publisher

Informa UK Limited

Subject

Organic Chemistry,Plant Science,Biochemistry,Analytical Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/14786410500462926

Reference22 articles.

1. Characterization of Additional Volatile Flavor Components of Apricot

2. Volatile components of salted and pickled prunes (Prunus mume Sieb. et Zucc.)

3. Volatile N-nitrosamine inhibition after intake Korean green tea and Maesil (Prunus mume SIEB. et ZACC.) extracts with an amine-rich diet in subjects ingesting nitrate

4. Biological Activity and Structural Characterization of Alkaline-Soluble Polysaccharides from the Kernels of Prunus mume SIEB. et ZACC.

5. Quantification of Some Volatile Aromatic Compounds of Apricot by Adding Standards

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