| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538766 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠White mustard essential oil (WMEO) with 8% p-hydroxybenzyl isothiocyanate (p-HBITC) was made on a large scale. âºp-HBITC was purified from WMEO in good yield. ⺠Triacylglycerols of WMEO were unaltered compared to cold pressed mustard oil. ⺠New HPLC methods to quantify p-HBITC and hydrolytic products were developed.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Athula Ekanayake, Paul H. Zoutendam, Robert J. Strife, Xiong Fu, Gamini S. Jayatilake,