Characterization of Bitter-Tasting Oxylipins in Poppy Seeds (Papaver somniferum L.)-Reference-Cited by-同舟云学术

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Characterization of Bitter-Tasting Oxylipins in Poppy Seeds (Papaver somniferum L.)

Published:2019-12-16 Issue:38 Volume:68 Page:10361-10373
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lainer Johanna¹,Dawid Corinna¹,Dunkel Andreas²,Gläser Peter¹,Wittl Stephanie¹,Hofmann Thomas¹²^ORCID

Affiliation:

1. Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner Straße 34, D-85354 Freising, Germany

2. Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner Straße 34, D-85354 Freising, Germany

Funder

Bundesministerium f?r Wirtschaft und Energie

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b06655

Reference52 articles.

1. SIMULTANEOUS DETERMINATION OF IMPORTANT ALKALOIDS IN PAPAVER SOMNIFERUM USING REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY

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