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HPLC-ANALYSIS OF CELERY COMPONENTS (HYDROXYCINNAMIC ACID-ESTERS, SUGARS, MANNITOL, PHTHALIDES)

被引：17
作者：
BRANDL, W
GALENSA, R
HERRMANN, K
机构：
来源：
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1983年 / 177卷 / 05期
关键词：
D O I：
10.1007/BF01042189
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：325 / 327
页数：3
相关论文
共 7 条
[1]   ANALYTICAL AND PREPARATIVE HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY OF HYDROXYCINNAMIC ACID-ESTERS [J].
BRANDL, W ;
HERRMANN, K .
JOURNAL OF CHROMATOGRAPHY, 1983, 260 (02) :447-455
[2]  
FEHR D, 1977, THESIS HAMBURG
[3]   DETERMINATION OF SUGAR ALCOHOLS IN FOODS IN THE PPM-RANGE BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY WITH UV-DETECTION .1. [J].
GALENSA, R .
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1983, 176 (06) :417-420
[4]   REVIEW ON NONESSENTIAL CONSTITUENTS OF VEGETABLES .3. CARROTS, CELERY, PARSNIPS, BEETS, SPINACH, LETTUCE, ENDIVES, CHICORY, RHUBARB, AND ARTICHOKES [J].
HERRMANN, K .
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1978, 167 (04) :262-273
[5]  
Herrmann K, 1978, FORTSCHRITTE CHEM OR, V35, P73
[6]  
LUND ED, 1978, J ASSOC OFF ANA CHEM, V61, P1083
[7]  
SOUCI, 1981, ZUSAMMENSETZUNG LEBE
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