Extraction of Chili, Black Pepper, and Ginger with Near-Critical CO2, Propane, and Dimethyl Ether: Analysis of the Extracts by Quantitative Nuclear Magnetic Resonance-Reference-Cited by-同舟云学术

Extraction of Chili, Black Pepper, and Ginger with Near-Critical CO2, Propane, and Dimethyl Ether: Analysis of the Extracts by Quantitative Nuclear Magnetic Resonance

Published:2003-07-15 Issue:17 Volume:51 Page:4853-4860
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Catchpole Owen J.¹,Grey John B.¹,Perry Nigel B.¹,Burgess Elaine J.¹,Redmond Wayne A.¹,Porter Noel G.¹

Affiliation:

1. Industrial Research Limited, P.O. Box 31-310, Lower Hutt, New Zealand; Plant Extracts Research Unit, Crop and Food Research, Department of Chemistry, University of Otago, Dunedin, New Zealand; Department of Chemistry, University of Otago, Dunedin, New Zealand; and Crop and Food Research, Private Bag 4704, Christchurch, New Zealand

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0301246

Reference42 articles.

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2. Purseglove, J. W.; Brown, E. G.; Green, C. L.; Robbins, S. R. J. Chillies: Capsicumspp. InSpices; Longman: Harlow, U.K., 1981; pp 331−439.

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