Optimized HPLC-DAD method for quantifying Coumarin and Cinnamaldehyde in local cinnamon sample
Cinnamon is a popular spice valued for its culinary and medicinal benefits, containing the bioactive compounds coumarin and cinnamaldehyde. These constituents are present in varying proportions depending on cinnamon type: cinnamaldehyde accounts for 66–76% % of volatile oils, driving flavor and arom...
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| 主要な著者: | , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Elsevier
2025-12-01
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| シリーズ: | Applied Food Research |
| 主題: | |
| オンライン･アクセス: | http://www.sciencedirect.com/science/article/pii/S2772502225006419 |
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