CONSTITUENTS OF PEPPERS. V.QUALITATIVE AND QUANTITATIVE ANALYSIS OF THE PUNGENT PRINCIPLES OF PEPPER AND PEPPER EXTRACTS
- Other title
- CONSTITUANTS DES POIVRES. V.ANALYSE QUALITATIVE ET QUANTITATIVE DES SUBSTANCES RESPONSABLES DE LA SAVEUR PIQUANTE DU POIVRE ET DES EXTRAITS DE POIVRE (fr)
- Author
- DE CLEYN R; VERZELE M
LAB. ORG. CHEM., STATE UNIV. GENT, B-9000 GENT, BELG. - Source
- CHROMATOGRAPHIA; ALLEM.; DA. 1975; VOL. 8; NO 7; PP. 342-344; BIBL. 8REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- POIVRE DOSAGE CHROMATOGRAPHIE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL7638002580
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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