Friederike Woehrlin

Summary

Country: Germany

Publications

  1. ncbi Quantification of flavoring constituents in cinnamon: high variation of coumarin in cassia bark from the German retail market and in authentic samples from indonesia
    Friederike Woehrlin
    Federal Institute for Risk Assessment, Thielallee 88 92, 14195 Berlin, Germany
    J Agric Food Chem 58:10568-75. 2010

Collaborators

Detail Information

Publications1

  1. ncbi Quantification of flavoring constituents in cinnamon: high variation of coumarin in cassia bark from the German retail market and in authentic samples from indonesia
    Friederike Woehrlin
    Federal Institute for Risk Assessment, Thielallee 88 92, 14195 Berlin, Germany
    J Agric Food Chem 58:10568-75. 2010
    ..Interestingly, a high variation was observed in one of the trees, whereas no coumarin was detected in the samples of two other trees. In conclusion, coumarin levels in cassia cinnamon can vary widely even within a single tree...