Discrimination of cinnamon bark and cinnamon twig samples sourced from various countries using HPLC-based fingerprint analysis
- Author
- YAN DING1 ; EN QI WU1 ; JONG SEONG KANG1 ; CHUN LIANG1 ; JIANBO CHEN1 ; MINH NGOC TRAN1 ; CHONG HUI HONG2 ; JANG, Yuseon1 ; KYUNG LAE PARK1 ; BAE, Kihwan1 ; YOUNG HO KIM1
[1] College of Pharmacy, Chungnam National University, Daejeon 305-764, Korea, Republic of
[2] Drug Evaluation Department, Korea Food and Drug Administration, Seoul, Korea, Republic of - Source
Food chemistry. 2011, Vol 127, Num 2, pp 755-760, 6 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Cinnamon bark Cinnamon twig Fingerprint analysis HPLC Partial least-squares discriminant analysis
- Keyword (fr)
- Analyse discriminante Cannelle Chromatographie HPLC Discrimination Echantillon Ecorce Pays Epice
- Keyword (en)
- Discriminant analysis Cinnamon HPLC chromatography Discrimination Sample Bark Countries Spice
- Keyword (es)
- Análisis discriminante Canela Cromatografía HPLC Discriminación Muestra Corteza(vegetal) País Especia
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B13 Aroma and flavouring agent industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23923242
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2011.01.011 
https://dx.doi.org/10.1016/j.foodchem.2011.01.011
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