Separation, identification, and quantification of the major carotenoid and chlorophyll constituents in extracts of several green vegetables by liquid chromatography
Gespeichert in:
| Veröffentlicht in: | Journal of agricultural and food chemistry 1986-07, Vol.34 (4), p.603-616 |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 616 |
|---|---|
| container_issue | 4 |
| container_start_page | 603 |
| container_title | Journal of agricultural and food chemistry |
| container_volume | 34 |
| creator | Khachik, Frederick Beecher, Gary R Whittaker, Noel F |
| description | |
| doi_str_mv | 10.1021/jf00070a006 |
| format | Article |
| fullrecord | <record><control><sourceid>istex_cross</sourceid><recordid>TN_cdi_crossref_primary_10_1021_jf00070a006</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>ark_67375_TPS_P1M9P0XL_X</sourcerecordid><originalsourceid>FETCH-LOGICAL-a415t-53a954de7b8e5bd25e2af7f40624eba419b2da46fdac04090a76707731c0c23b3</originalsourceid><addsrcrecordid>eNptkM1uEzEURi0EEqGwYsfKCyQWMOV6ZjyeLFFFASkVkdJK3Vl3PNeJw2Sc2k7VvE8fFJepqi5Y-ec7Prr-GHsv4FRAKb5uLQAoQIDmBZsJWUIhhWhfshnkuGhlI16zNzFuM9ZKBTN2v6I9BkzOj1-462lMzjrzeMax5zcHfHbHveVpQ3yHWx-4weATjd71_1CzGXzw-81xGLjxY0wuHbIwcjdyuksBTd5nQaRbCjjwdSAa-S2tKWE3UOTdkQ_u5uAeVMHvMPl1wOx7y15ZHCK9e1xP2NX598uzn8Xi949fZ98WBdZCpkJWOJd1T6prSXZ9KalEq2wNTVlTl5l5V_ZYN7ZHAzXMAVWjQKlKGDBl1VUn7PPkNcHHGMjqfXA7DEctQD8UrJ8VnOmPE73HaHCwAUfj4tOTVkmoZJmxYsJcTHT3FGP4oxtVKakvlyu9FBfzJVwv9HXmP0y8Ra9xHbLyatUqqPIvcvhpCtFEvfWHMOY-_jvdX5yJo1s</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Separation, identification, and quantification of the major carotenoid and chlorophyll constituents in extracts of several green vegetables by liquid chromatography</title><source>ACS Publications</source><creator>Khachik, Frederick ; Beecher, Gary R ; Whittaker, Noel F</creator><creatorcontrib>Khachik, Frederick ; Beecher, Gary R ; Whittaker, Noel F</creatorcontrib><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf00070a006</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>ALIMENTOS ; Biological and medical sciences ; BROCCOLI ; BROCOLI ; BRUSSELS SPROUTS ; CABBAGES ; CARCINOMA ; CARCINOME ; CAROTENOIDE ; CAROTENOIDES ; CAROTENOIDS ; CHLOROPHYLLE ; CHLOROPHYLLS ; CHOU BROCOLI ; CHOU DE BRUXELLES ; CHOU POMME ; CHOU VERT ; CHROMATOGRAPHIE ; CHROMATOGRAPHY ; CLOROFILAS ; COCCION ; COL ; COL DE BRUSELAS ; COMPOSICION ; COMPOSITION ; COOKING ; CROMATOGRAFIA ; CUISSON ; EXTRACTOS ; EXTRACTS ; EXTRAIT ; Food industries ; FOODS ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; KALES ; PRODUIT ALIMENTAIRE ; REPOLLO ; SPINACIA OLERACEA ; XANTHOPHYLLE ; XANTHOPHYLLS ; XANTOFILAS</subject><ispartof>Journal of agricultural and food chemistry, 1986-07, Vol.34 (4), p.603-616</ispartof><rights>1986 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a415t-53a954de7b8e5bd25e2af7f40624eba419b2da46fdac04090a76707731c0c23b3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf00070a006$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf00070a006$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,780,784,2765,27076,27924,27925,56738,56788</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=8750352$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Khachik, Frederick</creatorcontrib><creatorcontrib>Beecher, Gary R</creatorcontrib><creatorcontrib>Whittaker, Noel F</creatorcontrib><title>Separation, identification, and quantification of the major carotenoid and chlorophyll constituents in extracts of several green vegetables by liquid chromatography</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><subject>ALIMENTOS</subject><subject>Biological and medical sciences</subject><subject>BROCCOLI</subject><subject>BROCOLI</subject><subject>BRUSSELS SPROUTS</subject><subject>CABBAGES</subject><subject>CARCINOMA</subject><subject>CARCINOME</subject><subject>CAROTENOIDE</subject><subject>CAROTENOIDES</subject><subject>CAROTENOIDS</subject><subject>CHLOROPHYLLE</subject><subject>CHLOROPHYLLS</subject><subject>CHOU BROCOLI</subject><subject>CHOU DE BRUXELLES</subject><subject>CHOU POMME</subject><subject>CHOU VERT</subject><subject>CHROMATOGRAPHIE</subject><subject>CHROMATOGRAPHY</subject><subject>CLOROFILAS</subject><subject>COCCION</subject><subject>COL</subject><subject>COL DE BRUSELAS</subject><subject>COMPOSICION</subject><subject>COMPOSITION</subject><subject>COOKING</subject><subject>CROMATOGRAFIA</subject><subject>CUISSON</subject><subject>EXTRACTOS</subject><subject>EXTRACTS</subject><subject>EXTRAIT</subject><subject>Food industries</subject><subject>FOODS</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>KALES</subject><subject>PRODUIT ALIMENTAIRE</subject><subject>REPOLLO</subject><subject>SPINACIA OLERACEA</subject><subject>XANTHOPHYLLE</subject><subject>XANTHOPHYLLS</subject><subject>XANTOFILAS</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1986</creationdate><recordtype>article</recordtype><recordid>eNptkM1uEzEURi0EEqGwYsfKCyQWMOV6ZjyeLFFFASkVkdJK3Vl3PNeJw2Sc2k7VvE8fFJepqi5Y-ec7Prr-GHsv4FRAKb5uLQAoQIDmBZsJWUIhhWhfshnkuGhlI16zNzFuM9ZKBTN2v6I9BkzOj1-462lMzjrzeMax5zcHfHbHveVpQ3yHWx-4weATjd71_1CzGXzw-81xGLjxY0wuHbIwcjdyuksBTd5nQaRbCjjwdSAa-S2tKWE3UOTdkQ_u5uAeVMHvMPl1wOx7y15ZHCK9e1xP2NX598uzn8Xi949fZ98WBdZCpkJWOJd1T6prSXZ9KalEq2wNTVlTl5l5V_ZYN7ZHAzXMAVWjQKlKGDBl1VUn7PPkNcHHGMjqfXA7DEctQD8UrJ8VnOmPE73HaHCwAUfj4tOTVkmoZJmxYsJcTHT3FGP4oxtVKakvlyu9FBfzJVwv9HXmP0y8Ra9xHbLyatUqqPIvcvhpCtFEvfWHMOY-_jvdX5yJo1s</recordid><startdate>19860701</startdate><enddate>19860701</enddate><creator>Khachik, Frederick</creator><creator>Beecher, Gary R</creator><creator>Whittaker, Noel F</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>19860701</creationdate><title>Separation, identification, and quantification of the major carotenoid and chlorophyll constituents in extracts of several green vegetables by liquid chromatography</title><author>Khachik, Frederick ; Beecher, Gary R ; Whittaker, Noel F</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a415t-53a954de7b8e5bd25e2af7f40624eba419b2da46fdac04090a76707731c0c23b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1986</creationdate><topic>ALIMENTOS</topic><topic>Biological and medical sciences</topic><topic>BROCCOLI</topic><topic>BROCOLI</topic><topic>BRUSSELS SPROUTS</topic><topic>CABBAGES</topic><topic>CARCINOMA</topic><topic>CARCINOME</topic><topic>CAROTENOIDE</topic><topic>CAROTENOIDES</topic><topic>CAROTENOIDS</topic><topic>CHLOROPHYLLE</topic><topic>CHLOROPHYLLS</topic><topic>CHOU BROCOLI</topic><topic>CHOU DE BRUXELLES</topic><topic>CHOU POMME</topic><topic>CHOU VERT</topic><topic>CHROMATOGRAPHIE</topic><topic>CHROMATOGRAPHY</topic><topic>CLOROFILAS</topic><topic>COCCION</topic><topic>COL</topic><topic>COL DE BRUSELAS</topic><topic>COMPOSICION</topic><topic>COMPOSITION</topic><topic>COOKING</topic><topic>CROMATOGRAFIA</topic><topic>CUISSON</topic><topic>EXTRACTOS</topic><topic>EXTRACTS</topic><topic>EXTRAIT</topic><topic>Food industries</topic><topic>FOODS</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>KALES</topic><topic>PRODUIT ALIMENTAIRE</topic><topic>REPOLLO</topic><topic>SPINACIA OLERACEA</topic><topic>XANTHOPHYLLE</topic><topic>XANTHOPHYLLS</topic><topic>XANTOFILAS</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Khachik, Frederick</creatorcontrib><creatorcontrib>Beecher, Gary R</creatorcontrib><creatorcontrib>Whittaker, Noel F</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Khachik, Frederick</au><au>Beecher, Gary R</au><au>Whittaker, Noel F</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Separation, identification, and quantification of the major carotenoid and chlorophyll constituents in extracts of several green vegetables by liquid chromatography</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>1986-07-01</date><risdate>1986</risdate><volume>34</volume><issue>4</issue><spage>603</spage><epage>616</epage><pages>603-616</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><cop>Washington, DC</cop><pub>American Chemical Society</pub><doi>10.1021/jf00070a006</doi><tpages>14</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 1986-07, Vol.34 (4), p.603-616 |
| issn | 0021-8561 1520-5118 |
| language | eng |
| recordid | cdi_crossref_primary_10_1021_jf00070a006 |
| source | ACS Publications |
| subjects | ALIMENTOS Biological and medical sciences BROCCOLI BROCOLI BRUSSELS SPROUTS CABBAGES CARCINOMA CARCINOME CAROTENOIDE CAROTENOIDES CAROTENOIDS CHLOROPHYLLE CHLOROPHYLLS CHOU BROCOLI CHOU DE BRUXELLES CHOU POMME CHOU VERT CHROMATOGRAPHIE CHROMATOGRAPHY CLOROFILAS COCCION COL COL DE BRUSELAS COMPOSICION COMPOSITION COOKING CROMATOGRAFIA CUISSON EXTRACTOS EXTRACTS EXTRAIT Food industries FOODS Fruit and vegetable industries Fundamental and applied biological sciences. Psychology KALES PRODUIT ALIMENTAIRE REPOLLO SPINACIA OLERACEA XANTHOPHYLLE XANTHOPHYLLS XANTOFILAS |
| title | Separation, identification, and quantification of the major carotenoid and chlorophyll constituents in extracts of several green vegetables by liquid chromatography |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-05T13%3A25%3A01IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-istex_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Separation,%20identification,%20and%20quantification%20of%20the%20major%20carotenoid%20and%20chlorophyll%20constituents%20in%20extracts%20of%20several%20green%20vegetables%20by%20liquid%20chromatography&rft.jtitle=Journal%20of%20agricultural%20and%20food%20chemistry&rft.au=Khachik,%20Frederick&rft.date=1986-07-01&rft.volume=34&rft.issue=4&rft.spage=603&rft.epage=616&rft.pages=603-616&rft.issn=0021-8561&rft.eissn=1520-5118&rft.coden=JAFCAU&rft_id=info:doi/10.1021/jf00070a006&rft_dat=%3Cistex_cross%3Eark_67375_TPS_P1M9P0XL_X%3C/istex_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |