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Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/33431
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dc.contributor.authorRachaneewan Karnkaen_US
dc.date.accessioned2014-09-19T04:34:16Z-
dc.date.available2014-09-19T04:34:16Z-
dc.date.issued2002en_US
dc.identifier.govdocTh 543.0894 R119Oen_US
dc.identifier.urihttp://search.lib.cmu.ac.th/search/?searchtype=.&searcharg=b1302995en_US
dc.identifier.urihttp://cmuir.cmu.ac.th/handle/6653943832/33431-
dc.language.isoengen_US
dc.publisherChiang Mai : Graduate School, Chiang Mai University, 2002en_US
dc.subjectLiquid chromatographyen_US
dc.subjectCapsaicinoid compounds -- Analysisen_US
dc.subjectPeppers -- Analysisen_US
dc.titleOptimization of modern liquid chromatographic analysis of capsaicinoid compounds in Thai capsicum fruits / Rachaneewan Karnkaen_US
dc.typeThesisen_US
Appears in Collections:SCIENCE: Theses

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