Comparison of extraction techniques and modeling of accelerated solvent extraction for the authentication of natural vanilla flavors-Reference-Cited by-同舟云学术

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Comparison of extraction techniques and modeling of accelerated solvent extraction for the authentication of natural vanilla flavors

Published:2009-05-07 Issue:11 Volume:32 Page:1957-1964
ISSN:1615-9306
Container-title:Journal of Separation Science
language:en
Short-container-title:J. Sep. Science

Author:

Cicchetti Esmeralda,Chaintreau Alain

Publisher

Wiley

Subject

Filtration and Separation,Analytical Chemistry

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jssc.200800650/fullpdf

Reference50 articles.

1. Les ar�mes dans les glaces et crèmes glacées

2. AOAC official method 990.25: Vanillin, Vanillic Acid, p-Hydroxybenzaldehyde, and p-Hydroxybenzoic Acid and Ethyl Vanillin in Vanilla Extract and Artificial Vanilla Flavor: Liquid Chromatographic Method, in: AOAC Official Methods of Analysis.

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