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Essential oil composition of Allium tuberosum seed from China

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Acknowledgment

This work is supported by the National Natural Science Foundation of China (31171747). The authors are grateful for assistance from Jiachun Zhou, Miao Yu and Ya Wang of the Department of Food Science and Engineering, East China University of Science and Technology, Shanghai, China, Yongchuan Zhou, College of Chemical Engineering, East China University of Science and Technology, Shanghai, China, and Xi Wang, Center of Analysis & Research, East China University of Science and Technology, Shanghai, China.

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Authors and Affiliations

  1. State Key Laboratory of Bioreactor Engineering, School of Biotechnology of East China University of Science & Technology, 200237, Shanghai, P. R. China

    Guohua Hu, Yanhua Lu & Dongzhi Wei

  2. College of Life and Environment Science, Shanghai Normal University, 200234, Shanghai, P. R. China

    Chun Sheng, Rengang Mao & Zhengzhi Ma

Authors
  1. Guohua Hu
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  2. Chun Sheng
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  3. Rengang Mao
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  4. Zhengzhi Ma
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  5. Yanhua Lu
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  6. Dongzhi Wei
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Corresponding author

Correspondence to Guohua Hu.

Additional information

Published in Khimiya Prirodnykh Soedinenii, No. 6, November–December, 2012, pp. 962–963.

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Hu, G., Sheng, C., Mao, R. et al. Essential oil composition of Allium tuberosum seed from China. Chem Nat Compd 48, 1091–1093 (2013). https://doi.org/10.1007/s10600-013-0476-5

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  • DOI: https://doi.org/10.1007/s10600-013-0476-5

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