CONSTITUENTS OF PEPPERS .5. QUALITATIVE AND QUANTITATIVE-ANALYSIS OF PUNGENT PRINCIPLES OF PEPPER AND PEPPER EXTRACTS

被引：21

作者：

DECLEYN, R ^{[1
]}

VERZELE, M ^{[1
]}

机构：

[1] STATE UNIV GHENT,LAB ORG CHEM,KRIJGSLAAN 271,B-9000 GHENT,BELGIUM

来源：

关键词：

D O I：

10.1007/BF02350799

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：342 / 344

页数：3

共 7 条

[1]

De Cleyn R., 1972, CHROMATOGRAPHIA, V5, P346, DOI [10.1007/BF02315254, DOI 10.1007/BF02315254]

[2]

DECLEYN R, 1972, B SOC CHIM BELG, V81, P529

[3]

DECLEYN R, IN PRESS

[4]

DECLEYN R, 1972, ORG MAGN RES, V4, P407

[5] CHEMICAL CONSTITUENTS OF BLACK PEPPER [J].

GREWE, R ;

FREIST, W ;

NEUMANN, H ;

KERSTEN, S .

CHEMISCHE BERICHTE-RECUEIL, 1970, 103 (12) :3752-&

[6] DETERMINATION OF PUNGENT CONSTITUENTS OF PIPER NIGRUM [J].

LABRUYERE, B .

[7]

Strubert W., 1973, CHROMATOGRAPHIA, V6, P50