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Published June 30, 2021 | Version v1
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Carotenoid profiles of red- and yellow-colored arils of cultivars of Taxus baccata L. and Taxus × media Rehder

Authors/Creators

  • 1. DSM Nutritional Products, Research and Development Center Forms, P.O. Box 2676, 4002, Basel, Switzerland & * & Geisenheim University, Institute of Beverage Research, Analysis and Technology of Plant-based Foods, Von-Lade-Strasse 1, 65366, Germany
  • 2. University of Hohenheim, Institute of Food Science and Biotechnology, Plant Foodstuff Technology and Analysis, Garbenstrasse 25, 70599, Stuttgart, Germany & DSM Nutritional Products, Research and Development Center Forms, P.O. Box 2676, 4002, Basel, Switzerland
  • 3. * & Geisenheim University, Institute of Beverage Research, Analysis and Technology of Plant-based Foods, Von-Lade-Strasse 1, 65366, Germany

Description

Schex, Roland, Lieb, Veronika M., Schafer, Christian, Schweiggert, Ralf, Steingass, Christof B. (2021): Carotenoid profiles of red- and yellow-colored arils of cultivars of Taxus baccata L. and Taxus × media Rehder. Phytochemistry (112741) 186: 1-11, DOI: 10.1016/j.phytochem.2021.112741, URL: http://dx.doi.org/10.1016/j.phytochem.2021.112741

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urn:lsid:plazi.org:pub:FFF9FFDE053E176FC64AFFB8FF8E6C17

Cites
Publication: 10.3732/ajb.90.2.175 (DOI)
Publication: 10.1007/BF02857621 (DOI)
Publication: 10.1016/0031-9422(77)80033-2 (DOI)
Publication: 10.1016/j.phytochem.2019.112102 (DOI)
Publication: 10.1007/s00425-014-2121-3 (DOI)
Publication: 10.1016/j.foodchem.2016.09.065 (DOI)
Publication: 10.1016/j.jphotochem.2015.10.024 (DOI)
Publication: 10.2307/2937089 (DOI)
Publication: 10.1093/jxb/eri255 (DOI)
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Publication: 10.1007/BF02493256 (DOI)
Publication: 10.1002/cber.19330660609 (DOI)
Publication: 10.1021/np0000670 (DOI)
Publication: 10.5650/jos1996.45.641 (DOI)
Publication: 10.1016/S0031-9422(98)00702-X (DOI)
Publication: 10.1007/BF02866645 (DOI)
Publication: 10.1016/j.foodres.2018.10.043 (DOI)
Publication: 10.1126/sciadv.aay9226 (DOI)
Publication: 10.1016/j.foodchem.2020.127370 (DOI)
Publication: 10.1021/acs.jafc.0c00933 (DOI)
Publication: 10.1016/j.foodres.2017.11.041 (DOI)
Publication: 10.1016/j.foodchem.2016.01.038 (DOI)
Publication: 10.1016/j.foodchem.2012.07.035 (DOI)
Publication: 10.1016/j.foodres.2011.01.029 (DOI)
Publication: 10.1002/pca.2748 (DOI)
Publication: 10.1016/j.foodres.2019.108709 (DOI)
Publication: 10.1046/j.1365-2745.2003.00783.x (DOI)
Publication: 10.1021/acs.jafc.7b02514 (DOI)
Publication: 10.1007/s00299-018-2314-5 (DOI)
Publication: 10.1021/acs.jafc.5b01477 (DOI)
Has part
Dataset: http://table.plazi.org/id/DF166638053F176EC62EFA27FC6A69DE (URL)
Figure: 10.5281/zenodo.8273182 (DOI)
Dataset: http://table.plazi.org/id/DF166638053D176CC62EFF2EFAC16CD6 (URL)
Dataset: http://table.plazi.org/id/DF166638053A176BC62EFF2EFAFF6CD6 (URL)
Figure: 10.5281/zenodo.8273184 (DOI)
Figure: 10.5281/zenodo.8273186 (DOI)
Dataset: http://table.plazi.org/id/DF16663805381769C62EFF2EFB006CD6 (URL)
Dataset: http://table.plazi.org/id/DF16663805391768C62EFF2EFF726CCD (URL)
Figure: 10.5281/zenodo.8273188 (DOI)

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