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.

PDF 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

Actions (login required)

View Item