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Journal of Chromatography A

Volumn 915, Issue 1-2, 2001, Pages 149-154

Profiling of colour pigments of chili powders of different origin by high-performance liquid chromatography

(6) Kósa, Agnes a Cserháti, Tibor a Forgács, Esther a Morais, Helena b Mota, Teresa b Ramos, A C b

a CHEMICAL RESEARCH CENTER (Hungary)

b Instituto Nacional de Investigacao Agraria e das Pescas (Portugal)

Author keywords

Capsicum frutescens; Food analysis; Pigments; Principal component analysis

Indexed keywords

COLOR; COMPOSITION; HIGH PRESSURE LIQUID CHROMATOGRAPHY; PRINCIPAL COMPONENT ANALYSIS;

CHROMATOGRAMS;

PIGMENTS;

PIGMENT;

ARTICLE; CHINA; COLOR; DEVICE; FOOD ANALYSIS; INDIA; MALAYSIA; PAKISTAN; PEPPER; POWDER; PRINCIPAL COMPONENT ANALYSIS; PRIORITY JOURNAL; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SPECTRAL SENSITIVITY; THAILAND;

CAPSICUM; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD ANALYSIS; PIGMENTS, BIOLOGICAL; PLANTS, MEDICINAL; REPRODUCIBILITY OF RESULTS;

CAPSICUM FRUTESCENS;

EID: 0035957858 PISSN: 00219673 EISSN: None Source Type: Journal
DOI: 10.1016/S0021-9673(01)00640-9 Document Type: Article

Times cited : (13)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.