Last Updated:2025/11/19

Researchers isolated absinthin from the Artemisia absinthium extract to study its bitter taste and molecular structure.

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Researchers isolated absinthin from the Artemisia absinthium extract to study its bitter taste and molecular structure.

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研究者たちは抽出物から、ニガヨモギ(Artemisia absinthium)に含まれる主要な苦味成分(化学式C15H20O4)を単離し、その分子構造を研究した。

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