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dc.contributor.authorFernández Barbero, Gerardo
dc.contributor.authorPalma Lovillo, Miguel
dc.contributor.authorGarcía Barroso, Carmelo
dc.contributor.otherQuímica Analíticaen_US
dc.date.accessioned2012-02-17T13:04:34Z
dc.date.available2012-02-17T13:04:34Z
dc.date.issued2006-01-01T00:00:00Z
dc.identifier.issn0003-2670
dc.identifier.urihttp://hdl.handle.net/10498/14657
dc.description.abstractEn este trabajo se ha desarrollado una técnica de extracción de capsaicinoides en pimientos mediante la extracción asistida por microondas.en_US
dc.formatapplication/pdf
dc.language.isoengen_US
dc.publisherElsevier Science BVen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.sourceAnalytica Chimica Acta - 2006, Vol. 578 pp. 227-233en_US
dc.subjectCapsaicinoidsen_US
dc.subjectPeppersen_US
dc.subjectMicrowave Assisted Extractionen_US
dc.titleDetermination of capsaicinoids in peppers by microwave-assisted extraction-high-performance liquid chromatography with fluorescence detectionen_US
dc.typeinfo:eu-repo/semantics/articleen_US
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doi10.1016/j.aca.2006.06.074


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