Thin-Layer Chromatography III. A Bibliography of its Use as a Technique in Food Analysis-Reference-Cited by-同舟云学术

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Thin-Layer Chromatography III. A Bibliography of its Use as a Technique in Food Analysis

Published:1969-01 Issue:1 Volume:2 Page:20-27
ISSN:0008-3860
Container-title:Canadian Institute of Food Technology Journal
language:en
Short-container-title:Canadian Institute of Food Technology Journal

Author:

Brian M. Lawrence

Publisher

Elsevier BV

Subject

General Medicine

Reference501 articles.

1. Thin-layer chromatography — a new analytical technique with potential applications to foods;Stansby;Fd. Technol.,1961

2. Detection of bromoacetic acid in wines;Kotakis;Chim. Chronika,1963

3. Determination of organic acids by thin-layer chromatography;Hara;I. Lactic, malic and tartaric acids in wine. Hakko Kogaku Zasshi,1964

4. Thin-layer chromatographic separation of ascorbic acid from glucose;Maurel;Determination of added ascorbic acid in wine. C.r. hebd. Seanc. Acad. Agr. Fr.,1964

5. Thin-layer chromatography of sucrose in wine;Pallotta;Riv. Viticolt. Enol.,1964

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