Fatty acid composition of capsicum oils by gas liquid chromatography-Reference-Cited by-同舟云学术

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Fatty acid composition of capsicum oils by gas liquid chromatography

Published:1971-07 Issue:7 Volume:48 Page:365-367
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Tsatsaronis G. C.¹,Kehayoglou A. H.¹

Affiliation:

1. ; Laboratory of Organic Chemical Technology and Food Chemistry; University of Thessaloniki; Thessaloniki Greece

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference15 articles.

1. Quantitative fatty acid analysis of vegetable oils by gas-liquid chromatography

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1. Capsaicinoids, amino acid and fatty acid profiles in different fruit components of the world hottest Naga king chilli ( Capsicum chinense Jacq);Food Chemistry;2018-01

2. Bioactive compounds of cold pressed spice paprika seeds oils;Journal of Food Processing and Preservation;2017-07-05

3. Seed oil and fatty acid composition in Capsicum spp.;Journal of Food Composition and Analysis;2013-06

4. Ultrastructural study on dynamics of lipid bodies and plastids during ripening of chili pepper fruits;Micron;2013-03

5. Changes in Carotenoid Esterification during the Fruit Ripening of Capsicum annuum Cv. Bola;Journal of Agricultural and Food Chemistry;1994-03

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