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Development of an HPLC-PDA Method for the Determination of Capsanthin, Zeaxanthin, Lutein, ß-Cryptoxanthin and ß-Carotene Simultaneously in Chili Peppers and Products.
Xu, Jiayue; Lin, Jialu; Peng, Sijia; Zhao, Haoda; Wang, Yongtao; Rao, Lei; Liao, Xiaojun; Zhao, Liang.
Afiliação
  • Xu J; College of Food Science & Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Engineering Research Center for Fruits and Vegetables Processing of Ministry
  • Lin J; College of Food Science & Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Engineering Research Center for Fruits and Vegetables Processing of Ministry
  • Peng S; College of Food Science & Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Engineering Research Center for Fruits and Vegetables Processing of Ministry
  • Zhao H; Farm, Land and Agri Business Management Department, Harper Adams University, Newport TF10 8NB, UK.
  • Wang Y; College of Food Science & Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Engineering Research Center for Fruits and Vegetables Processing of Ministry
  • Rao L; College of Food Science & Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Engineering Research Center for Fruits and Vegetables Processing of Ministry
  • Liao X; College of Food Science & Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Engineering Research Center for Fruits and Vegetables Processing of Ministry
  • Zhao L; College of Food Science & Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Engineering Research Center for Fruits and Vegetables Processing of Ministry
Molecules ; 28(5)2023 Mar 03.
Article em En | MEDLINE | ID: mdl-36903607
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Capsicum / Beta Caroteno Idioma: En Revista: Molecules Assunto da revista: BIOLOGIA Ano de publicação: 2023 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Capsicum / Beta Caroteno Idioma: En Revista: Molecules Assunto da revista: BIOLOGIA Ano de publicação: 2023 Tipo de documento: Article