Effects of Storage Conditions on Furocoumarin Levels in Intact, Chopped, or Homogenized Parsnips-Reference-Cited by-同舟云学术

Effects of Storage Conditions on Furocoumarin Levels in Intact, Chopped, or Homogenized Parsnips

Published:2002-03-28 Issue:9 Volume:50 Page:2565-2570
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ostertag Edwin¹,Becker Tina¹,Ammon Jürgen¹,Bauer-Aymanns Hildegard¹,Schrenk Dieter¹

Affiliation:

1. Chemisches und Veterinäruntersuchungsamt Karlsruhe, Weiβenburger Strasse 3, D-76187, Karlsruhe, Germany, and Food Chemistry and Environmental Toxicology, University of Kaiserslautern, Erwin Schroedinger Strasse 52, D-67663, Kaiserslautern, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf011426f

Reference23 articles.

1. Dietary exposure to furocoumarins

2. Selective disruption of displacement behaviour by lesions of the mesolimbic dopamine system

3. Dermatitis in Grocery Workers Associated with High Natural Concentrations of Furanocoumarins in Celery

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