Study of capsaicin content in various parts of capsicum fruit by high-performance liquid chromatography with electrochemical detection.
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16370%2F06%3A00000776" target="_blank" >RIV/62157124:16370/06:00000776 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Study of capsaicin content in various parts of capsicum fruit by high-performance liquid chromatography with electrochemical detection.
Original language description
Content of capsaicin in different parts of capsicum fruit have been determined using HPCL with electrochemical determination.
Czech name
Studium kapsaicinu v různých částech plodu papriky za použití vysokoúčinné kapalinové chromatografie s elektrochemickou detekcí.
Czech description
Obsah kapsaicinu v různých částech plodu papriky byl stanoven za použití HPLC s elektrochemickou detekcí.
Classification
Type
D - Article in proceedings
CEP classification
FR - Pharmacology and apothecary chemistry
OECD FORD branch
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Result continuities
Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2006
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Book of Abstracts-12th International Symposium on Separation Science
ISBN
961-90731-6-9
ISSN
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e-ISSN
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Number of pages
2
Pages from-to
106-107
Publisher name
Section for Analytical Chemistry of the Slovenian Chemical Society and Austrian Society for Analytical Chemistry
Place of publication
Lipica
Event location
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Event date
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Type of event by nationality
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UT code for WoS article
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