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...
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| Hlavní autoři: | , , , |
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| Médium: | Artigo |
| Jazyk: | Árabe |
| Vydáno: |
Mansoura University, Faculty of Specific Education
2010-01-01
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| Edice: | مجلة بحوث التربية النوعية |
| On-line přístup: | https://mbse.journals.ekb.eg/article_143721_a827f193dba773ff4fceefd03cc5c493.pdf |
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