Woehrlin, Friederike <br/><br/>
Quantification of flavoring constituents in cinnamon: high variation of coumarin in cassia bark from the German retail market and in authentic samples from indonesia.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Oct 2010 
 - 10568-75 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article 
<br/><br/><label>ISSN: </label>1520-5118 
<br/><br/><label>Standard No.: </label>10.1021/jf102112p  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Acrolein--analogs & derivatives<br/>Chromatography, High Pressure Liquid--methods<br/>Cinnamates--analysis<br/>Cinnamomum aromaticum--chemistry<br/>Cinnamomum zeylanicum--chemistry<br/>Coumarins--analysis<br/>Eugenol--analysis<br/>Germany<br/>Indonesia<br/>Plant Bark--chemistry<br/>Propanols--analysis<br/>Reproducibility of Results