ANALYSIS OF GUMS USED AS FOOD ADDITIVES .1. REVIEW

被引：5

作者：

SCHMOLCK, W ^{[1
]}

MERGENTHALER, E ^{[1
]}

机构：

[1] DEUTSCHE FORSCH SANSTALT LEBENSMITTEL CHEM, D-8000 MUNICH, GERMANY

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1973年 / 152卷 / 02期

关键词：

D O I：

10.1007/BF01830331

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：87 / 99

页数：13

共 91 条

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[9] LOCATION OF L-RHAMNOPYRANOSE RESIDUES IN GUM ARABIC [J].

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[10] FURTHER OLIGOSACCHARIDES FROM CARBOXYL-REDUCED GUM ARABIC [J].

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