DETERMINATION OF THE MAIN ACIDS OF CHICORY ROOTS BY HPLC

被引：8

作者：

GABER, C

LOHMAR, K

MAIER, HG

机构：

[1] TECH UNIV BRAUNSCHWEIG,INST LEBENSMITTELCHEM,FASANENSTR 3,W-3300 BRAUNSCHWEIG,GERMANY

[2] DERECO LEBENSMITTELFORSCH GMBH,W-7140 LUDWIGSBURG,GERMANY

来源：

FRESENIUS JOURNAL OF ANALYTICAL CHEMISTRY | 1990年 / 338卷 / 03期

关键词：

D O I：

10.1007/BF00323030

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

[No abstract available]

引用

页码：300 / 301

页数：2

共 10 条

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ENGELHARDT, U ;

MAIER, HG .

FRESENIUS ZEITSCHRIFT FUR ANALYTISCHE CHEMIE, 1985, 320 (02) :169-174

[2]

FUNK W, 1985, STATISTISCHE METHODE

[3] ACIDS OF THE CHICORY ROOT .2. CHANGES IN THE CONTENTS OF THE MAIN ACIDS DURING WET STORAGE OF ROASTED CHICORY AND DURING STORAGE OF CHICORY BREWS AT ELEVATED-TEMPERATURES [J].

GABER, C ;

MAIER, HG .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1990, 190 (01) :40-43

[4] ACIDS OF THE CHICORY ROOT .1. CHANGES IN THE CONTENTS OF THE MAIN ACIDS WITH DIFFERENT DEGREES OF ROAST [J].

GABER, C ;

MAIER, HG .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1989, 189 (05) :443-447

[5]

GABER C, 1988, THESIS TU BRAUNSCHWE

[6]

MAIER HG, 1987, CAFE CACAO THE, V31, P49

[7]

PAZOLA Z, 1987, COFFEE, V5, P19

[8]

SCHOLZE A, 1983, QUANTITATIVE BESTIMM

[9]

SCHORMULLER J., 1961, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, V115, P226, DOI 10.1007/BF01786663

[10]

Schwarzenbach R., 1984, Mitteilungen aus dem Gebiete der Lebensmitteluntersuchung und Hygiene, V75, P51

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