Gaschromatographie in der Lebensmittelanalytik I. Mitteilung Bestimmung der niederen, flüchtigen Fettsäuren in Lebensmitteln
Author:
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/BF02215158.pdf
Cited by 11 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
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2. Fatty acid and lipid composition of children's food. I. Analytical methods; composition of commercially available supplementary foods for juniors;Zeitschrift für Ernährungswissenschaft;1984-12
3. Compounds Identified in Whisky, Wine, and Beer: A Tabulation**Reprinted by permission from J. Assoc. Off. Anal. Chem. 52, 1166–1178. Source of original article: National Distillers and Chemical Corporation.;Fermented Food Beverages in Nutrition;1979
4. Volatiles from grapes. Comparison of grenache juice and grenache rose wine;Journal of Agricultural and Food Chemistry;1969-09
5. Some Volatile Components of Vitis Vinifera Variety White Riesling. 2. Organic Acids Extracted from Wine;Journal of Food Science;1967-11
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