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References
Herrmann, K (1989) "Occurrence and content of hydroxycinnamic and hydroxybenzoic acid compounds in foods" Crit Rev Food Sci Nutr 1989;28:315−336.
Paterson JR, Srivastava R, Baxter GJ, et al. (2006) "Salicylic acid content of spices and its implications" J Agric Food Chem 54:2891−2896.
Swain R, Dutton SP, Truswell AS (1985) "Salicylates in foods" J Am Diet Assoc 85(8):950−960.
Variyar PS, Bandyopadhyay C (1995) "Estimation of phenolic acids in cinnamon, clove, cardamon, nutmeg and mace by high performance liquid chromatography" J Spices Aromatic Crops 4:129−134.
Venema DP, Hollman PCH, Janssen PL, et al. (1996) "Determination of acetylsalicylic and salicylic acid in foods, using HPLC with fluorescence detection" J Agric Food Chem 44(7):1762−1767.
Wood A, Baxter G, Frank Thies F, et al. (2011) "A systematic review of salicylates in foods: Estimated daily intake of a Scottish population" Mol Nutr Food Res 55(suppl 1):S7–S14.
Paterson JR, Srivastava R, Baxter GJ, et al. (2006) "Salicylic acid content of spices and its implications" J Agric Food Chem 54:2891−2896.
Swain R, Dutton SP, Truswell AS (1985) "Salicylates in foods" J Am Diet Assoc 85(8):950−960.
Variyar PS, Bandyopadhyay C (1995) "Estimation of phenolic acids in cinnamon, clove, cardamon, nutmeg and mace by high performance liquid chromatography" J Spices Aromatic Crops 4:129−134.
Venema DP, Hollman PCH, Janssen PL, et al. (1996) "Determination of acetylsalicylic and salicylic acid in foods, using HPLC with fluorescence detection" J Agric Food Chem 44(7):1762−1767.
Wood A, Baxter G, Frank Thies F, et al. (2011) "A systematic review of salicylates in foods: Estimated daily intake of a Scottish population" Mol Nutr Food Res 55(suppl 1):S7–S14.