Betain, Nicotinsäure und freie Aminosäuren in normalem und verfälschtem Orangensaft-Reference-Cited by-同舟云学术

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Betain, Nicotinsäure und freie Aminosäuren in normalem und verfälschtem Orangensaft

Published:1971-06 Issue:6 Volume:145 Page:335-338
ISSN:0044-3026
Container-title:Zeitschrift für Lebensmittel-Untersuchung und -Forschung
language:de
Short-container-title:Z Lebensm Unters Forch

Author:

Weits J.,ten Broeke R.,Goddijn J. P.,Gorin N.,Schütz G. P.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01873921.pdf

Reference30 articles.

1. Kefford, J. F.: Advan. Food Res.9, 285 (1959).

2. Sinclair, W. B.: The Orange. Its biochemistry and physiology. Berkeley-Los-Angeles: Univ. California Printing Dept. 1961.

3. FAO./CLAM.: Methods of analysis of citrus products and of detection of adulteration. Rome: 1964.

4. Goddijn, J. P.: Voedingsmiddelentechnologie1, 366 (1970).

5. Statens Husholdningsråd: Råd + resultater8, 130 (1968).

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Adulteration and characterization of orange and grapefruit juices;International Journal of Food Science & Technology;2007-06-28

2. Fruit and Vegetable Products;Handbook of Indices of Food Quality and Authenticity;1997

3. Rapid detection of adulterations of fruit juices, lemonades etc. by electrophoresis on cellulose acetate membranes;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1974-11

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