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Volumn 27, Issue 1, 1999, Pages 37-41

On carotenoids and capsaicin extraction from red paprika (Capsicum annum L.) fruits

Author keywords

[No Author keywords available]

Indexed keywords

COMPOSITION EFFECTS; ETHANOL; FRUITS; PARTICLE SIZE ANALYSIS; THERMAL EFFECTS;

EID: 0032636337     PISSN: 01330276     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (4)

References (22)
  • 3
    • 0022567740 scopus 로고
    • Capsicum - Production, technology, chemistry and quality. II. Processed products standards, world production and trade
    • GOVINDARAJAN V.C.: Capsicum - Production, technology, chemistry and quality. II. Processed products standards, world production and trade,: CRC Crit. Rev. Food Sci. Nutr., 23, p. 207 1986
    • (1986) CRC Crit. Rev. Food Sci. Nutr. , vol.23 , pp. 207
    • Govindarajan, V.C.1
  • 7
    • 0345431549 scopus 로고
    • AVI Publ., Westport
    • MERARY J.: Food flavourings, AVI Publ., Westport, p. 189, 1962
    • (1962) Food Flavourings , pp. 189
    • Merary, J.1
  • 8
    • 0022439505 scopus 로고
    • Capsicum -production, technology, chemistry and quality. III. Chemistry of the colour, aroma and pungency stimuli
    • GOVINDARAJAN V.C.: Capsicum -Production, technology, chemistry and quality. III. Chemistry of the colour, aroma and pungency stimuli, CRC Crit. Rev. Food Sci. Nutr., Vol. 24, p. 245, 1986
    • (1986) CRC Crit. Rev. Food Sci. Nutr. , vol.24 , pp. 245
    • Govindarajan, V.C.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.