DETERMINATION OF 7 PRESERVATIVES IN FOODSTUFFS BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY

被引：17

作者：

COLLINGE, A ^{[1
]}

NOIRFALISE, A ^{[1
]}

机构：

[1] UNIV LIEGE,TOXICOL & BROMATOL LAB,B-4020 LIEGE,BELGIUM

来源：

ANALYTICA CHIMICA ACTA | 1981年 / 132卷 / DEC期

关键词：

D O I：

10.1016/S0003-2670(01)93891-7

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

引用

页码：201 / 204

页数：4

共 14 条

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[4]

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[5] QUANTITATIVE-DETERMINATION OF METHYL AND PROPYL PARA-HYDROXYBENZOATES BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY [J].

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[6]

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[7]

DASGUPTA V, 1977, J PHARM SCI, V66, P110

[8] DETERMINATION OF SORBIC ACID IN PRESENCE OF BENZOIC-ACID IN WINE BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY [J].

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CHROMATOGRAPHIA, 1977, 10 (05) :262-264

[9]

FITZPATRICK FA, 1975, J SOC COSMET CHEM, V26, P377

[10] VARIOUS METHODS FOR THE DETERMINATION OF PRESERVATIVES IN FOOD .1. EXTRACTION AND SPECTROPHOTOMETRIC DETERMINATIONS [J].

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HILD, J .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1980, 170 (02) :103-109

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