Identification ofLepidium meyenii (Walp.) based on spectra and chromatographic characteristics of its principal functional ingredients-Reference-Cited by-同舟云学术

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Identification ofLepidium meyenii (Walp.) based on spectra and chromatographic characteristics of its principal functional ingredients

Published:2007 Issue:12 Volume:87 Page:2251-2258
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Jin Wenwen,Zhang Yongzhong,Mei Song,Xiong Yue,Yang Qin,Yu Longjiang

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference20 articles.

1. IPGRI—Promoti;Quirós,1997

2. FAO—Plant Pro;Rea,1994

3. Chemical composition of Lepidium meyenii

4. Constituents of Lepidium meyenii ‘maca’

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3. Identification of Suitable Barcodes for Specifically Detecting Adulterants of Turnip (Brassica rapa) and Radish (Raphanus sativus) in Maca (Lepidium meyenii);Food Analytical Methods;2020-09-12

4. The metabolic formation profiles of macamides accompanied by the conversion of glucosinolates in maca ( Lepidium meyenii ) during natural air drying;International Journal of Food Science & Technology;2020-01-13

5. Glucosinolates profiles in Maca phenotypes cultivated in Peru and China (Lepidium peruvianum syn. L. meyenii);Phytochemistry Letters;2019-06

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