D-(+)-Dikaffeoyl-Weinsäure aus Endivien (Cichorium endivia L.)

Original version

Wöldecke, M.; Herrmann, K.: D-(+)-Dikaffeoyl-Weinsäure aus Endivien (Cichorium endivia L.). In: Zeitschrift für Naturforschung - Section C Journal of Biosciences 29 (1974), Nr. 7-8, S. 360-361. DOI: https://doi.org/10.1515/znc-1974-7-809

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To cite the version in the repository, please use this identifier: https://doi.org/10.15488/2391

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Abstract:
The predominant caffeic acid compound of endives has been crystallized after column chromatography on polyamide and cellulose and was identified as ᴅ -(+) -dicaffeoyl tartaric acid.
License of this version: CC BY-NC-ND 3.0 Unported - https://creativecommons.org/licenses/by-nc-nd/3.0/
Publication type: Article
Publishing status: publishedVersion
Publication date: 1974
Keywords english: Caffeic Acid Esters, Dicaffeoyl Tartaric Acid, Endives
DDC: 570 | Biowissenschaften, Biologie

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