DIFFERENTIATED ANALYSIS ABOUT THE BINDING FORMS OF IRON IN VARIOUS PLANT FOODSTUFFS

被引：9

作者：

THIELE, A

SCHWEDT, G

机构：

[1] UNIV STUTTGART,INST LEBENSMITTELCHEM,PFAFFENWALDRING 55,D-7000 STUTTGART 80,FED REP GER

[2] UNIV GOTTINGEN,INST ANORGAN CHEM,D-3400 GOTTINGEN,FED REP GER

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1985年 / 180卷 / 02期

关键词：

D O I：

10.1007/BF01042636

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：126 / 131

页数：6

共 14 条

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[2]

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[3]

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[4]

FAIRWEATHERTAIT SJ, 1983, CHEM IND, V4, P502

LEE, K ;

CLYDESDALE, FM .

[6] SPECIES ANALYSIS OF ELEMENTS IN FOODS [J].

SCHWEDT, G .

[7]

SCHWEDT G, 1983, DEUT LEBENSM-RUNDSCH, V79, P213

[8]

SOUCI, 1981, ZUSAMMENSETZUNG LEBE

[9] FERROZINE - A NEW SPECTROPHOTOMETRIC REAGENT FOR IRON [J].

STOOKEY, LL .

[10]

SULLIVAN DJ, 1976, J ASSOC OFF ANA CHEM, V59, P1156