THE NATURE OF FATTY ACIDS AND CAPSANTHIN ESTERS IN PAPRIKA
- 1 January 1971
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 36 (1), 98-100
- https://doi.org/10.1111/j.1365-2621.1971.tb02045.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- OXIDATION OF CAPSANTHINJournal of Food Science, 1971
- A rapid and quantitative procedure for the preparation of methyl esters of butteroil and other fatsJournal of Oil & Fat Industries, 1968
- Rapid Preparation of Fatty Acid Esters from Lipids for Gas Chromatographic Analysis.Analytical Chemistry, 1966
- Red Pepper Carotenoids, The Carotenoids of Red Bell PeppersJournal of Agricultural and Food Chemistry, 1962