Methods for the instrumental analysis of the components of a CO2 extract of Piper nigrum-Reference-Cited by-同舟云学术

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Methods for the instrumental analysis of the components of a CO2 extract of Piper nigrum

Published:1973-03 Issue:2 Volume:9 Page:179-182
ISSN:0009-3130
Container-title:Chemistry of Natural Compounds
language:en
Short-container-title:Chem Nat Compd

Author:

Meerov Ya. S.,Katyuzhanskaya A. N.

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,General Biochemistry, Genetics and Molecular Biology,General Chemistry

Link

http://link.springer.com/content/pdf/10.1007/BF00563339.pdf

Reference16 articles.

1. M. M. Il'ina, Aromatic Spice Plants of the USSR and Their Use in the Food Industry [in Russian], Moscow (1963), p. 236.

2. F. Teusig, J. Suzuki, and K. Morse, Food Technology,10, 151 (1956).

3. A. V. Pekhov and I. Ya. Ponomarenko, Maslozhirovaya Prom., No. 6, 25 (1968).

4. A. V. Pekhov, Tr. Krasnodarskogo NII Pishchevoi Prom., Krasnodar,5, 236 (1969).

5. C. Genest, D. Smith, and D. Chapman, Agricultural and Food Chemistry,11, No. 6, 508 (1963).

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