文献
J-GLOBAL ID:201702281203811867
整理番号:17A0909459
新しいUHPLC法によるオーストリアからの異なるトウガラシのカプサイシノイドの定量【Powered by NICT】
Quantitation of capsaicinoids in different chilies from Austria by a novel UHPLC method
著者 (4件):
Schmidt Anatol
(Department of Food Science and Technology, Food Chemistry Laboratory, BOKU - University of Natural Resources and Life Sciences Vienna, Muthgasse 11, A-1190 Vienna, Austria)
,
Fiechter Gregor
(Department of Food Science and Technology, Food Chemistry Laboratory, BOKU - University of Natural Resources and Life Sciences Vienna, Muthgasse 11, A-1190 Vienna, Austria)
,
Fritz Eva-Maria
(Department of Food Science and Technology, Food Chemistry Laboratory, BOKU - University of Natural Resources and Life Sciences Vienna, Muthgasse 11, A-1190 Vienna, Austria)
,
Mayer Helmut K.
(Department of Food Science and Technology, Food Chemistry Laboratory, BOKU - University of Natural Resources and Life Sciences Vienna, Muthgasse 11, A-1190 Vienna, Austria)
資料名:
Journal of Food Composition and Analysis
(Journal of Food Composition and Analysis)
巻:
60
ページ:
32-37
発行年:
2017年
JST資料番号:
T0477A
ISSN:
0889-1575
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)