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LIQUID-CHROMATOGRAPHY OF TOMATO PASTE SERUM WITH SAMPLE PREPARATION BY ULTRAFILTRATION

被引：4
作者：
COOK, SE
PINKERTON, TC
SADLER, G
NELSON, PE
机构：
[1] PURDUE UNIV,DEPT CHEM,W LAFAYETTE,IN 47907
[2] PURDUE UNIV,DEPT FOOD SCI,W LAFAYETTE,IN 47907
来源：
JOURNAL OF CHROMATOGRAPHY | 1985年 / 325卷 / 02期
关键词：
D O I：
10.1016/S0021-9673(00)96056-4
中图分类号：
O65 [分析化学];
学科分类号：
070302 ; 081704 ;
摘要：
引用
收藏
页码：450 / 455
页数：6
相关论文
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[4]   DEHYDRATED FOODS - CHEMISTRY OF BROWNING REACTIONS IN MODEL SYSTEMS [J].
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[7]   EFFECTS OF CHEMICAL COMPONENTS ON BROWNING OF TOMATO JUICE [J].
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[8]  
NOBLE AC, 1953, J AGR FOOD CHEM, V1, P928
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