CAPSICUM - PRODUCTION, TECHNOLOGY, CHEMISTRY, AND QUALITY .4. EVALUATION OF QUALITY

被引：55

作者：

GOVINDARAJAN, VS ^{[1
]}

RAJALAKSHMI, D ^{[1
]}

CHAND, N ^{[1
]}

机构：

[1] CENT FOOD TECHNOL RES INST,SENSORY ANAL & CONSUMER ACCEPTANCE,MYSORE 570013,KARNATAKA,INDIA

来源：

CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1987年 / 25卷 / 03期

关键词：

D O I：

10.1080/10408398709527453

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：185 / 282

页数：98

共 157 条

[1]

Andre L., 1975, Acta Alimentaria Academiae Scientiarum Hungaricae, V4, P113

ANDRE, L .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1973, 151 (05) :320-325

[3]

BAJAJ KL, 1980, J ASSOC OFF ANA CHEM, V63, P1314

[4]

BARANYAI M, 1982, ACTA ALIMENT HUNG, V11, P309

[5]

Baranyai M., 1976, Acta Alimentaria, V5, P87

[6]

BENEDEK L., 1959, Kiserletugyi Kozlemenyek, V52C, P33

[7]

BENEDEK L, 1958, Z LEBENSM UNTERS FOR, V107, P228

[8] CONSTITUTION AND BIOSYNTHESIS OF CAPSAICIN [J].

BENNETT, DJ ;

KIRBY, GW .

JOURNAL OF THE CHEMICAL SOCIETY C-ORGANIC, 1968, (04) :442-&

[9]

BRAWER O, 1962, ANGEW BOTAN, V36, P25

[10]

BUTTERY RG, 1969, J AGR FOOD CHEM, V17, P1322, DOI [10.1021/jf60166a061, 10.1021/jf60162a025]