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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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Laboratory Practice, Volume-22(6 (1973) 414-416.pdf - Published Version Restricted to Registered users only Download (140kB) |
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.res.in/id/eprint/7200 |
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