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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 Restricted to Registered users only Download (137kB) | Request a copy |
| 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.res.in/id/eprint/2625 |
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