Influence of gamma irradiation and microwave on the capsaicin and the volatile compounds of red chilli (capsicum annum)
Red chilli was irradiated with two types of radiations; gamma and microwave. The effects were evaluated in the changes in the capsaicin concentration, and the volatile oil composition through the methods: micellar electrokinetic chromatography and gas chromatography/mass spectrophotometry (GC/MS). G...
Na minha lista:
| Principais autores: | , , , |
|---|---|
| Format: | Artigo |
| Sprog: | Árabe |
| Udgivet: |
Mansoura University, Faculty of Specific Education
2010-01-01
|
| Serier: | مجلة بحوث التربية النوعية |
| Online adgang: | https://mbse.journals.ekb.eg/article_143721_a827f193dba773ff4fceefd03cc5c493.pdf |
| Tags: |
Ingen Tags, Vær først til at tagge denne postø!
|