Kritische Überprüfung der von Benedek ausgearbeiteten Methode zur Bestimmung des Gesamtfarbstoffgehaltes in Gewürzpaprika

Author:

André László

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference6 articles.

1. Benedek, L.: Z. Lebensur.-Unters.-Forsch.107, 228–232 (1958).

2. Jahresberichte des Instituts für Angewandte Botanik, Hamburg Bd. 81–88 (1963–1970).

3. Curl, A.L.: J. Agr. Food Chem.10, 504–509 (1962).

4. Kiszel, J.-né, Winkler,M.: [Személyes közlés, megjelenés alatt 1970.] Persönl. Mitt. 1970.

5. Abszorption Spectra in the Ultraviolet and Visible Region. Vol. 1, p. 9–23. Budapest: L. Lang Akadémia Kiadó 1966.

Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

1. Capsicum — Production, technology, chemistry, and quality. Part IV. Evaluation of quality;C R C Critical Reviews in Food Science and Nutrition;1987-01

2. Egg yolk pigmenting properties of lucerne leaf protein concentrate and paprika in a maize based diet;New Zealand Journal of Agricultural Research;1986-10

3. The analysis of essential oils and extracts (oleoresins) from seasonings ‐ A critical review;C R C Critical Reviews in Food Science and Nutrition;1977-11

4. Spectrophotometric method for determining the pigment content of ground paprika;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1976-03

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