Is the Profile of Fatty Acids, Tocopherols, and Amino Acids Suitable to Differentiate Pinus armandii Suspicious to Be Responsible for the Pine Nut Syndrome from Other Pinus Species?-Reference-Cited by-同舟云学术

Is the Profile of Fatty Acids, Tocopherols, and Amino Acids Suitable to Differentiate Pinus armandii Suspicious to Be Responsible for the Pine Nut Syndrome from Other Pinus Species?

Published:2017-12-25 Issue:1 Volume:15 Page:e1700323
ISSN:1612-1872
Container-title:Chemistry & Biodiversity
language:en
Short-container-title:Chem. Biodiversity

Author:

Matthäus Bertrand¹,Li Peiwu²³⁴,Ma Fei²³⁴,Zhou Haiyan²³,Jiang Jun²³,Özcan Mehmet Musa⁵

Affiliation:

1. Max Rubner-Institut; Schützenberg 12 32756 Detmold Germany

2. Chinese Academy of Agricultural Sciences; Oil Crops Research Institute; Xu Dong 2nd Road Wuhan P. R. China

3. Ministry of Agriculture; Key Laboratory of Biology and Genetic Improvement of Oil Crops; Xu Dong 2nd Road Wuhan P. R. China

4. Ministry of Agriculture; Key Laboratory of Detection for Mycotoxins; Xu Dong 2nd Road Wuhan P. R. China

5. Department of Food Engineering; Faculty of Agriculture; Selcuk University; 42031 Konya Turkey

Funder

Deutscher Akademischer Austausch Dienst Kairo

Publisher

Wiley

Subject

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

Reference34 articles.

1. Characterization of Pine Nuts in the U.S. Market, Including Those Associated with ‘Pine Mouth’, by GC-FID;Fardin-Kia;J. Agric. Food Chem.,2012

2. Taste Disturbances after Pine Nut Ingestion;Mostin;Eur. J. Emerg. Med.,2001

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