Determination of Ascorbic Acid, Erythorbic Acid, and Uric Acid in Cured Meats by High Performance Liquid Chromatography-Reference-Cited by-同舟云学术

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Determination of Ascorbic Acid, Erythorbic Acid, and Uric Acid in Cured Meats by High Performance Liquid Chromatography

Published:1987-01 Issue:1 Volume:52 Page:53-56
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

KUTNINK MARK A.,OMAYE STANLEY T.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb13971.x/fullpdf

Reference17 articles.

Cited by 17 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. Vitamins;Handbook of Seafood and Seafood Products Analysis;2009-11-24

2. Vitamins;Handbook of Muscle Foods Analysis;2008-11-10

3. Ascorbic acid;Vitamin Analysis for the Health and Food Sciences, Second Edition;2007-12-07

4. Vitamins Analysis in Food;Encyclopedia of Analytical Chemistry;2006-09-15

5. Determination of the Water-Soluble Vitamins by HPLC;Vitamins In Foods;2005-11

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