Fatty Acid Composition, Tocopherols, Volatile Compounds, and Sensory Evaluation of Low Morphine Yielding Varieties of Poppy ( Papaver somniferum L.) Seeds and Oils.

Autor: Luhmer K; Institute of Crop Science and Resource Conservation-Renewable Resources, Bonn University, Klein-Altendorf 2, D-53359 Rheinbach, Germany., Schulze-Kaysers N; Institute of Nutritional and Food Science-Molecular Food Technology, Bonn University, Endenicher Allee 19b, D-53115 Bonn, Germany., Feuereisen M; Institute of Nutritional and Food Science-Molecular Food Technology, Bonn University, Endenicher Allee 19b, D-53115 Bonn, Germany., Wirth L; Institute of Nutritional and Food Science-Food Chemistry, Bonn University, Endenicher Allee 19b, D-53115 Bonn, Germany., Maretzky F; Institute of Nutritional and Food Science-Food Chemistry, Bonn University, Endenicher Allee 19b, D-53115 Bonn, Germany., Wüst M; Institute of Nutritional and Food Science-Food Chemistry, Bonn University, Endenicher Allee 19b, D-53115 Bonn, Germany., Blum H; Institute of Crop Science and Resource Conservation-Renewable Resources, Bonn University, Klein-Altendorf 2, D-53359 Rheinbach, Germany., Dörr E; Institute of Nutritional and Food Science-Molecular Food Technology, Bonn University, Endenicher Allee 19b, D-53115 Bonn, Germany., Pude R; Institute of Crop Science and Resource Conservation-Renewable Resources, Bonn University, Klein-Altendorf 2, D-53359 Rheinbach, Germany.; Field Lab Campus Klein-Altendorf, Bonn University, Klein-Altendorf 2, D-53359 Rheinbach, Germany.

Publikováno v: Journal of agricultural and food chemistry [J Agric Food Chem] 2021 Mar 24; Vol. 69 (11), pp. 3439-3451. Date of Electronic Publication: 2021 Mar 16.