Analysis of coumarin and its glycosidically bound precursor in Japanese green tea having sweet-herbaceous odour-Reference-Cited by-同舟云学术

Analysis of coumarin and its glycosidically bound precursor in Japanese green tea having sweet-herbaceous odour

Published:2009-05 Issue:1 Volume:114 Page:289-294
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yang Ziyin,Kinoshita Tomomi,Tanida Aya,Sayama Hironori,Morita Akio,Watanabe Naoharu

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference19 articles.

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2. Biosynthesis of coumarin and herniarin in lavender;Brown;Science,1962

3. Determination of natural levels of coumarin in different types of tobacco using a mass fragmentographic method;Christakopoulos;Journal of Agricultural and Food Chemistry,1992

4. Medicinal natural products: A biosynthetic approach,2002

5. European Communtiy Council Directive (1988). A constituent of natural favouring source materials limited by Annex II of flavourings Directive 88/388/EEC. .

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