| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540607 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠The main constituent in spring and winter bamboo shoots of P. pubescens was methoxy-phenyl oxime. ⺠The spring bamboo shoots at 25 °C comprise methyl salicylate which prevents insect attack. ⺠The winter bamboo shoots at 25 °C comprise 1-octen-3-ol which produces a distinct mushroom aroma.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Min-Jay Chung, Sen-Sung Cheng, Chun-Ya Lin, Shang-Tzen Chang,