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Chemistry and Biodiversity

Volumn 5, Issue 6, 2008, Pages 1184-1194

Taste-active compounds in a traditional italian food: 'Lampascioni'

(5) Borgonovo, Gigliola a Caimi, Sara a Morini, Gabriella b Scaglioni, Leonardo a Bassoli, Angela a

a UNIVERSITY OF MILAN (Italy)

b UNIVERSITY OF GASTRONOMIC SCIENCES (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

4 CHROMANONE DERIVATIVE; ETHER; MUSCARI COMOSUM EXTRACT; PLANT EXTRACT; UNCLASSIFIED DRUG; CHROMAN DERIVATIVE; STILBENE DERIVATIVE;

ANGIOSPERM; ARTICLE; BITTER TASTE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CHEMICAL STRUCTURE; FOOD ANALYSIS; ITALY; MUSCARI COMOSUM; SENSORY EVALUATION; TASTE DISCRIMINATION; CHEMISTRY; CIRCULAR DICHROISM; GROWTH, DEVELOPMENT AND AGING; HUMAN; ISOLATION AND PURIFICATION; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; TASTE; VEGETABLE;

LILIACEAE; MUSCARI COMOSUM;

CHROMANS; CIRCULAR DICHROISM; HUMANS; ITALY; LILIACEAE; MAGNETIC RESONANCE SPECTROSCOPY; MOLECULAR STRUCTURE; PLANT EXTRACTS; STILBENES; TASTE; VEGETABLES;

EID: 52649113823 PISSN: 16121872 EISSN: 16121880 Source Type: Journal
DOI: 10.1002/cbdv.200890095 Document Type: Article

Times cited : (19)

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