Characteristic Chemical Components and Aroma-active Compounds of the Essential Oils from <i>Ranunculus nipponicus</i> var. <i>submersus</i> Used in Japanese Traditional Food-Reference-Cited by-同舟云学术

Characteristic Chemical Components and Aroma-active Compounds of the Essential Oils from Ranunculus nipponicus var. submersus Used in Japanese Traditional Food

Published:2015 Issue:6 Volume:64 Page:595-601
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Nakaya Satoshi¹,Usami Atsushi¹,Yorimoto Tomohito¹,Miyazawa Mitsuo¹

Affiliation:

1. Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University (Kindai University)

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/64/6/64_ess14265/_pdf

Reference28 articles.

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2. 2) Miyazawa. M.; Horiuchi. K. Volatile flavor components of crude drug. Part V. Volatile flavor components of Zingiberis Rhizoma (Zingiber officinale Roscoe), Agric. Biol. Chem. 52, 2961-2963 (1988).

3. 3) Miyazawa, M.; Horiuchi, K. The constituents of the essential oil from Eupatorium japonica Thunb. Yakugaku Zasshi 97, 120-122 (1977).

4. 4) Miyazawa, M.; Horiuch, K. The essential oil of Artemisia capillaries, Phytochemistry 16, 1054-1057 (1978).

5. 5) Miyazawa, M.; Ikeda, H.; Kameoka, H. The constituents of the essential oil from Oenothera biennis L. Nippon Nogei Kagaku Kaishi 52, 449-455 (1978).

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