New Prenylated Benzoic Acid and Other Constituents from Almond Hulls (Prunus amygdalus Batsch)-Reference-Cited by-同舟云学术

New Prenylated Benzoic Acid and Other Constituents from Almond Hulls (Prunus amygdalus Batsch)

Published:2001-12-19 Issue:3 Volume:50 Page:607-609
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sang Shengmin¹,Lapsley Karen¹,Rosen Robert T.¹,Ho Chi-Tang¹

Affiliation:

1. Department of Food Science and Center for Advanced Food Technology, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901-8520, and Almond Board of California, 1150 Ninth Street, Suite 1500, Modesto, California 95354

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0110194

Reference24 articles.

1. Menninger, E. A.Edible Nuts of the World; Horticultural Books, Inc. Stuart, FL, 1977; p 175.

2. Rosengarten, F.The Book of Edible Nuts; Walker and Company: New York, 1984; p 384.

3. Identification of Three Triterpenoids in Almond Hulls

4. Methodology for Identification of Phenolic Acids in Complex Phenolic Mixtures by High-Resolution Two-Dimensional Nuclear Magnetic Resonance. Application to Methanolic Extracts of Two Oregano Species

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