Food authentication by carbohydrate chromatography
作者： Jacques Prodolliet , C. Hischenhuber
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摘要: This paper reviews the application of carbohydrate chromatography for assessment authenticity honey, maple syrup, fruit juice, mushrooms, UHT milk, natural gums, and soluble coffee. Examples are given each commodity limitations different techniques discussed.
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sci-hub.se 参考文章(3)
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