C13-Apocarotenoids: More than Flavor Compounds?

Author:

Baldermann Susanne1234,Yamamoto Masayoshi1234,Yang Ziyin1234,Kawahashi Tatsuya1234,Kuwano Kazuyoshi1234,Watanabe Naoharu1234

Affiliation:

1. Graduate School of Science and Technology, Shizuoka University, 836 Ohya, Suruga-ku, Shizuoka 422-8529, Japan

2. Faculty of Agriculture, Shizuoka University, 836 Ohya, Suruga-ku, Shizuoka 422-8529, Japan

3. Graduate School of Science and Technology, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan

4. Present addresses: Leibniz-Institute of Vegetable and Ornamental Crops Grossbeeren/Erfurt e.V., Theodor-Echtereyerweg 1, 14979 Grossbeeren, Germany; Institute of Nutritional Science, University of Potsdam, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany

Publisher

American Chemical Society

Reference25 articles.

1. Flament, I. Ohloff G. InProgress in Flavour Research; Adda, J. , Ed.; Proceedings of the 4thWeurman Flavour Research Symposium;Elsevier:Amsterdam,1985; pp281–300.

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