A Potential Low-Coumarin Cinnamon Substitute: Cinnamomum osmophloeum Leaves
Author:
Affiliation:
1. School of Forestry and Resource Conservation, National Taiwan University, Taipei 10617, Taiwan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf405312q
Reference30 articles.
1. Thin-layer chromatographic method for the determination of the principal polar aromatic flavour compounds of the cinnamons of commerce
2. Cassia Cinnamon as a Source of Coumarin in Cinnamon-Flavored Food and Food Supplements in the United States
3. HPLC analysis and safety assessment of coumarin in foods
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