Contents and Cooking Loss of Three Quinic Acid Derivatives from Garland (Chrysanthemum coronarium L.)

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 4, 1998, Pages 1437-1439

  Chuda, Yoshihiro ^a   Suzuki, Masahiro ^a   Nagata, Tadahiro ^a   Tsushida, Tojiro ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Chrysanthemum coronarium; Cooking loss; Quinic acid; Stability

Indexed keywords

CHRYSANTHEMUM CORONARIUM;

EID: 0013289196     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9708554     Document Type: Article

References (21)

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