DETERMINATION OF ASCORBIC-ACID, ERYTHORBIC ACID, AND URIC-ACID IN CURED MEATS BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY

被引：10
作者：
KUTNINK, MA
OMAYE, ST
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1987.tb13971.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：53 / 56
页数：4
相关论文
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