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“Carotenoids from coriander leaves and the effects of processing on the stability of pigments
Pinky, Leishangthem (2011) “Carotenoids from coriander leaves and the effects of processing on the stability of pigments. [Student Project Report]
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Abstract
This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | coriander leaves, carotenoids, β-Carotene, processing conditions, HPLC method |
| Subjects: | 600 Technology > 08 Food technology > 30 Spices/Condiments 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 14 Carotenoid Chemistry |
| Divisions: | Plant Cell Biotechnology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 07 Jul 2011 06:55 |
| Last Modified: | 28 Dec 2011 10:25 |
| URI: | http://ir.cftri.res.in/id/eprint/10229 |
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