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A titrimetric method of determination of p-hydroxy-benzyl- isothiocyanate in white mustard (Sinapis alba L.).

Shakaranarayana, M. L. and Nagalakshmi, S. and Raghavan, B. and Natarajan, C. P. (1971) A titrimetric method of determination of p-hydroxy-benzyl- isothiocyanate in white mustard (Sinapis alba L.). Agricultural and Biological Chemistry, 35. pp. 959-961.

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Agr. Biol. Chern., Vol. 35, No. 6, p. 959~961, 1971.pdf - Published Version
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Item Type: Article
Uncontrolled Keywords: White mustard, food flavourings, p-hydroxybenzyl isothiocyanate, titrimetric method
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 04 Mustard seed
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Mar 2018 05:56
Last Modified: 19 Mar 2018 05:56
URI: http://ir.cftri.com/id/eprint/2625

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