DETERMINATION OF PHENOLIC-COMPOUNDS OF DRY BEANS USING VANILLIN, REDOX AND PRECIPITATION ASSAYS

被引：68

作者：

DESHPANDE, SS ^{[1
]}

CHERYAN, M ^{[1
]}

机构：

[1] UNIV ILLINOIS,DEPT FOOD SCI,URBANA,IL 61801

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb06606.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：332 / 334

页数：3

共 14 条

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[7]

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[9] PROTEIN PRECIPITATION METHOD FOR QUANTITATIVE-DETERMINATION OF TANNINS [J].

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