Oleoresin of Capsicum (Red Chilies)—Some Technological and Chemical Aspects
- 1 January 1964
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 29 (1) , 1-5
- https://doi.org/10.1111/j.1365-2621.1964.tb01683.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- THE COLORIMETRIC DETERMINATION OF PHOSPHORUSPublished by Elsevier ,2021
- DEVELOPMENT and APPLICATION OF OBJECTIVE METHODS FOR QUALITY EVALUATION OF SPICES. I. COLOR‐GRADING OF CAPSICUMS a,bJournal of Food Science, 1954
- Colorimetric Determination of Capsaicin in Oleoresin of CapsicumAnalytical Chemistry, 1949
- THE INDOPHENOL-XYLENE EXTRACTION METHOD FOR ASCORBIC ACID AND MODIFICATIONS FOR INTERFERING SUBSTANCESPublished by Elsevier ,1945
- Peroxide formation as a measure of autoxidative deteriorationJournal of Oil & Fat Industries, 1932