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Evaluation of spice oils and oleoresins. I. A three dimensional procedure for thin layer chromatography of essential oils and oleoresins.

Govindarajan, V. S. and Raghuveer, K. G. (1973) Evaluation of spice oils and oleoresins. I. A three dimensional procedure for thin layer chromatography of essential oils and oleoresins. Laboratory Practice, 22 (6). 414-416, 7 ref..

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Abstract

A TLC procedure is described which gives a composite picture of the groups of components in the essential oil and oleoresins of ginger. This procedure was applied to a comparative study of a number of samples with varying odour characteristics.

Item Type: Article
Uncontrolled Keywords: GINGER-; evaluation of ginger oils & oleoresins
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 06 Chromatography
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Dec 2016 07:45
Last Modified: 22 Dec 2016 07:45
URI: http://ir.cftri.com/id/eprint/7200

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