A Comparative Review Of Conventional And Microwave Assisted Extraction In Capsaicin Isolation From Chili Pepper
In recent times, major concern had been placed on the economic importance of major constituents of chili pepper to oursociety; research work had therefore been extensively carried out on the conventional way of extracting this active component called capsaicin obtainable in different cultivars of l...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
AENSI Publishing
2016
|
| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/17306/1/fkksa-2016-nour-Comparative%20Review%20Of%20Conventional%20And%20Microwave.pdf http://umpir.ump.edu.my/id/eprint/17306/ http://www.ajbasweb.com/old/ajbas/2016/June/263-275.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!