Absolute quantification of dehydroacetic acid in processed foods using quantitative 1H NMR-Reference-Cited by-同舟云学术

Absolute quantification of dehydroacetic acid in processed foods using quantitative 1H NMR

Published:2013-11 Issue:2 Volume:141 Page:1322-1327
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ohtsuki Takashi,Sato Kyoko,Furusho Noriko,Kubota Hiroki,Sugimoto Naoki,Akiyama Hiroshi

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference14 articles.

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3. Gas–liquid chromatographic determination of dehydroacetic acid in squash and wine;Daniels;Journal of the Association of Official Analytical Chemists,1983

4. Simultaneous determination of nine kinds of preservatives in foods by HPLC;Kishi;Shokuhin Eiseigaku Zasshi,2007

5. Simultaneous determination of sweeteners and preservatives in preserved fruits by micellar electrokinetic capillary chromatography;Lin;Journal of Chromatographic Science,2000

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