New type sesquiterpene lactone from almond hulls (Prunus amygdalus Batsch)
Shengmin SangDepartment of Food Science and Center for Advanced Food Technology, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901-8520, USAXiaofang ChengDepartment of Chemistry, College of Staten Island, City University of New York, New York, NY 10314, USAHui‐Yin FuDepartment of Food Sanitation, Tajen Institute of Technology, Pingtung, TaiwanDen‐En ShiehDepartment of Food Sanitation, Tajen Institute of Technology, Pingtung, TaiwanNaisheng BaiDepartment of Food Science and Center for Advanced Food Technology, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901-8520, USAKaren LapsleyAlmond Board of California, 1150 Ninth Street, Suite 1500, Modesto, CA 95354, USARuth E. StarkDepartment of Chemistry, College of Staten Island, City University of New York, New York, NY 10314, USARobert T. RosenDepartment of Food Science and Center for Advanced Food Technology, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901-8520, USAChi‐Tang HoDepartment of Food Science and Center for Advanced Food Technology, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901-8520, USA
2002de
ABI
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