QUANTITATIVE-ANALYSIS OF CAROTENOIDS AND CAROTENOID ESTERS IN FRUITS BY HPLC - RED BELL PEPPERS

被引：69

作者：

GREGORY, GK ^{[1
]}

CHEN, TS ^{[1
]}

PHILIP, T ^{[1
]}

机构：

[1] CALIF STATE UNIV NORTHRIDGE,CTR CANC & DEV BIOL,NORTHRIDGE,CA 91330

来源：

关键词：

D O I：

10.1111/j.1365-2621.1987.tb14278.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1071 / 1073

页数：3

共 9 条

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CURL, AL .

[2]

DAVIES BH, 1980, CHEM BIOCH PLANT PIG, P518

NOGA, G ;

LENZ, F .

[4] OXIDATION OF CAPSANTHIN [J].

PHILIP, T ;

FRANCIS, FJ .

[5]

PHILIP T, 1970, THESIS U MASSACHUSET

[6]

PHILIP T, 1976, FOOD TECHNOL, V29, P50

[7]

QUACKENBUSH FW, 1973, J ASS OFF ANAL CHEM, V56, P548

[8]

RITTER ED, 1981, CAROTENOIDS COLORANT, P883

[9] RELATIVE VALUE OF CAROTENOIDS AS PRECURSORS OF VITAMIN-A [J].

SIMPSON, KL .