Quantification of Flavoring Constituents in Cinnamon: High Variation of Coumarin in Cassia Bark from the German Retail Market and in Authentic Samples from Indonesia
Woehrlin, Friederike, Fry, Hildburg, Abraham, Klaus, Preiss-Weigert, AngelikaVolume:
58
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf102112p
Date:
October, 2010
File:
PDF, 731 KB
english, 2010