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Current Protocols in Food Analytical Chemistry最新文献

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Emulsion Droplet Size Determination 乳液液滴尺寸测定
Current Protocols in Food Analytical Chemistry Pub Date : 2001-08-01 DOI: 10.1002/0471142913.fad0303s00
D. Julian McClements
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引用次数: 10
Determination of Total Amylose Content of Starch 淀粉中总直链淀粉含量的测定
Current Protocols in Food Analytical Chemistry Pub Date : 2001-08-01 DOI: 10.1002/0471142913.FAE0203S00
R. Hoover, W. Ratnayake
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引用次数: 196
Stereodifferentiation of Chiral Odorants Using High‐Resolution Gas Chromatography 手性气味剂的高分辨气相色谱立体分化研究
Current Protocols in Food Analytical Chemistry Pub Date : 2001-08-01 DOI: 10.1002/0471142913.FAG0104S00
Mary G. Chisholm
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引用次数: 0
Measurement of Primary Lipid Oxidation Products 初级脂质氧化产物的测定
Current Protocols in Food Analytical Chemistry Pub Date : 2001-08-01 DOI: 10.1002/0471142913.FAD0201S00
R. Pegg
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引用次数: 63
Extraction, Isolation, and Purification of Anthocyanins 花青素的提取、分离与纯化
Current Protocols in Food Analytical Chemistry Pub Date : 2001-08-01 DOI: 10.1002/0471142913.FAF0101S00
L. Rodriguez-Saona, R. Wrolstad
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引用次数: 277
Colorimetric Quantification of Carbohydrates 碳水化合物的比色定量
Current Protocols in Food Analytical Chemistry Pub Date : 2001-08-01 DOI: 10.1002/0471142913.FAE0101S00
É. Fournier
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引用次数: 70
Dew-Point Method for the Determination of Water Activity 露点法测定水活度
Current Protocols in Food Analytical Chemistry Pub Date : 2001-08-01 DOI: 10.1002/0471142913.faa0202s00
Anthony J. Fontana
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引用次数: 11
Karl Fischer Titration 卡尔费希尔滴定法
Current Protocols in Food Analytical Chemistry Pub Date : 2001-08-01 DOI: 10.1002/0471142913.FAA0102S00
Rennie P. Ruiz
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引用次数: 28
Polarographic and Spectrophotometric Assay of Diphenol Oxidases (Polyphenol Oxidase) 二酚氧化酶（多酚氧化酶）的极谱法和分光光度法测定
Current Protocols in Food Analytical Chemistry Pub Date : 2001-08-01 DOI: 10.1002/0471142913.fac0401s00
John R.L. Walker
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引用次数: 4
Activity Measurements of Proteinases Using Synthetic Substrates 使用合成底物测定蛋白酶的活性
Current Protocols in Food Analytical Chemistry Pub Date : 2001-08-01 DOI: 10.1002/0471142913.fac0201s00
Magnus M. Kristjansson
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引用次数: 2
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