DETERMINATION OF FOOD PRESERVATIVES BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY

被引：6
作者：
NAKAGUMA, H
TAJIMA, K
KONISHI, T
机构：
来源：
EISEI KAGAKU-JAPANESE JOURNAL OF TOXICOLOGY AND ENVIRONMENTAL HEALTH | 1985年 / 31卷 / 01期
关键词：
D O I：
10.1248/jhs1956.31.32
中图分类号：
X [环境科学、安全科学];
学科分类号：
08 ; 0830 ;
摘要：
引用
收藏
页码：32 / 36
页数：5
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[5]   STUDIES ON THE ANALYSIS OF FOOD-ADDITIVES BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY .3. THE APPLICATION OF ION-PAIR CHROMATOGRAPHY TO DETERMINATION OF SACCHARIN, BENZOIC-ACID AND SORBIC ACID IN FOODS [J].
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