Fatty Acid Composition, Tocopherols, Volatile Compounds, and Sensory Evaluation of Low Morphine Yielding Varieties of Poppy (Papaver somniferum L.) Seeds and Oils-Reference-Cited by-同舟云学术

Fatty Acid Composition, Tocopherols, Volatile Compounds, and Sensory Evaluation of Low Morphine Yielding Varieties of Poppy (Papaver somniferum L.) Seeds and Oils

Published:2021-03-16 Issue:11 Volume:69 Page:3439-3451
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Luhmer Katharina¹^ORCID,Schulze-Kaysers Nadine²,Feuereisen Michelle²,Wirth Lukas³,Maretzky Fabian³,Wüst Matthias³,Blum Hanna¹,Dörr Elisa²,Pude Ralf¹⁴

Affiliation:

1. Institute of Crop Science and Resource Conservation−Renewable Resources, Bonn University, Klein-Altendorf 2, D-53359 Rheinbach, Germany

2. Institute of Nutritional and Food Science−Molecular Food Technology, Bonn University, Endenicher Allee 19b, D-53115 Bonn, Germany

3. Institute of Nutritional and Food Science−Food Chemistry, Bonn University, Endenicher Allee 19b, D-53115 Bonn, Germany

4. Field Lab Campus Klein-Altendorf, Bonn University, Klein-Altendorf 2, D-53359 Rheinbach, Germany

Funder

Deutsche Bundesstiftung Umwelt

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c07183

Reference53 articles.

1. The proximate composition and some minor constituents of poppy seeds

2. Investigation of Turkish Poppy Seeds and Seed Oils

3. Straightforward analytical method to determine opium alkaloids in poppy seeds and bakery products

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