HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHIC DETERMINATION OF PUNGENT GINGEROL COMPOUNDS OF GINGER (ZINGIBER-OFFICINALE ROSCOE)

被引：23

作者：

CHEN, CC

KUO, MC

HO, CT

机构：

[1] FOOD IND RES & DEV INST,POB 246,HSINCHU 30099,TAIWAN

[2] RUTGERS STATE UNIV,COOK COLL,NEW JERSEY AGR EXPT STN,NEW BRUNSWICK,NJ 08903

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb13124.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：1364 / 1365

页数：2

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