RELATIONSHIP BETWEEN COLOR EVALUATION AND CHLOROPHYLLIAN PIGMENT CONTENT IN DRIED PARSLEY LEAVES

被引：23

作者：

BERSET, C

CANIAUX, P

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1983.tb05100.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1854 / &

共 16 条

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BACON, MF
[J]. JOURNAL OF CHROMATOGRAPHY, 1965, 17 (02): : 322 - &
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[7] EISENHART MC, 1941, TECHNIQUES STATISTIC, pCH15
[8] EPSTEIN AI, 1959, THESIS RUTGERS U NEW
[9] FRANCIS FJ, 1975, FOOD COLORIMETRY THE
[10] GOLD HJ, 1959, FOOD TECHNOL-CHICAGO, V13, P281