Analyses of glycolipids in clove, red pepper, and nutmeg by high-performance liquid chromatography

Journal of Food Science

Volumn 65, Issue 6, 2000, Pages 931-933

  Suzuki, H ^a   Park, W K ^b   Lim, S Y ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b OTTOGI Corporation   (South Korea)

Author keywords

Glycolipids; HPLC analyses; Spices

Indexed keywords

EID: 0033757612     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb09395.x     Document Type: Article

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