Fast method for capsaicinoids analysis from Capsicum chinense fruits

Food Research International

Volumn 64, Issue , 2014, Pages 718-725

  Sganzerla, Marla ^a   Coutinho, Janclei Pereira ^a   de Melo, Arlete Marchi Tavares ^b   Godoy, Helena Teixeira ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b INSTITUTO AGRONÔMICO   (Brazil)

Author keywords

Chili pepper; Method development; Ultra high performance liquid chromatography; Ultrasound assisted extraction

Indexed keywords

ADDITIVES; EXTRACTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PYRENE; ULTRASONIC APPLICATIONS;

CHILI PEPPER; CHROMATOGRAPHIC SYSTEMS; FUNCTIONAL PROPERTIES; METHOD DEVELOPMENT; RELATIVE STANDARD DEVIATIONS; ULTRA HIGH PERFORMANCE; ULTRA-HIGH PERFORMANCE LIQUID CHROMATOGRAPHIES; ULTRASOUND-ASSISTED EXTRACTION; CAPSAICINOIDS; FAST METHODS;

FRUITS;

EID: 84907301150     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.08.003     Document Type: Article

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