Evaluation of spices and oleoresins
- 1 January 1980
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 170 (3) , 200-203
- https://doi.org/10.1007/bf01042540
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- EVALUATION OF SPICES AND OLEORESINS — VIII — IMPROVED SEPARATION AND ESTIMATION OF PUNGENT AND RELATED COMPONENTS OF GINGER BY THIN‐LAYER CHROMATOGRAPHYJournal of Food Quality, 1979
- EVALUATION OF SPICES AND OLEORESINS VII. GAS CHROMATOGRAPHIC EXAMINATION OF GINGEROL, SHOGAOL AND RELATED COMPOUNDS IN GINGERJournal of Food Quality, 1979
- Evaluation of spices and oleoresin‐VI‐pungency of ginger components, gingerols and shogoals and qualityInternational Journal of Food Science & Technology, 1978
- DETERMINATION OF PUNGENCY DUE TO CAPSICUM BY GAS‐LIQUID CHROMATOGRAPHYJournal of Food Science, 1977
- A re-examination of gingerol, shogaol, and zingerone, the pungent principles of ginger (Zingiber officinale Roscoe)Australian Journal of Chemistry, 1969