QUANTITATIVE-DETERMINATION OF THE EFFECT OF PH AND TEMPERATURE ON THE KETO FORM OF D-FRUCTOSE BY FT IR SPECTROSCOPY

被引：47

作者：

YAYLAYAN, VA

ISMAIL, AA

MANDEVILLE, S

机构：

[1] Department of Food Science and Agricultural Chemistry, McGill University, Ste. Anne de Bellevue, Que. H9X 3V9, Macdonald Campus, 21

来源：

CARBOHYDRATE RESEARCH | 1993年 / 248卷

关键词：

D O I：

10.1016/0008-6215(93)84141-R

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

[No abstract available]

引用

页码：355 / 360

页数：6

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