Taste‐Active Compounds in a Traditional Italian Food: ‘Lampascioni’-Reference-Cited by-同舟云学术

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Taste‐Active Compounds in a Traditional Italian Food: ‘Lampascioni’

Published:2008-06 Issue:6 Volume:5 Page:1184-1194
ISSN:1612-1872
Container-title:Chemistry & Biodiversity
language:en
Short-container-title:C&B

Author:

Borgonovo Gigliola,Caimi Sara,Morini Gabriella,Scaglioni Leonardo,Bassoli Angela

Publisher

Wiley

Subject

Molecular Biology,Molecular Medicine,General Chemistry,Biochemistry,General Medicine,Bioengineering

Reference9 articles.

1. Ethnopharmacology of liakra : traditional weedy vegetables of the Arbëreshë of the Vulture area in southern Italy

2. Food for two seasons: Culinary uses of non-cultivated local vegetables and mushrooms in a south Italian village

3. In vitroantioxidant activity of non-cultivated vegetables of ethnic Albanians in southern Italy

4. Ten homoisoflavanones from two Muscari species

5. Three 3-benzyl-4-chromanones from Muscari comosum

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