Quantification of Flavoring Constituents in Cinnamon: High Variation of Coumarin in Cassia Bark from the German Retail Market and in Authentic Samples from Indonesia

Woehrlin, Friederike, Fry, Hildburg, Abraham, Klaus, Preiss-Weigert, Angelika·2010·Journal of Agricultural and Food Chemistry
DOI 10.1021/jf102112p

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