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Current Protocols in Food Analytical Chemistry最新文献

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Extraction of Phtosynthetic Tissues:Chlorophylls and Carotenoids 邻苯二甲酸酯组织的提取：叶绿素和类胡萝卜素
Current Protocols in Food Analytical Chemistry Pub Date : 2001-11-01 DOI: 10.1002/0471142913.faf0402s01
Hartmut K. Lichtenthaler, Claus Buschmann
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引用次数: 151
Overview of Chlorophylls in Foods 食品中的叶绿素概述
Current Protocols in Food Analytical Chemistry Pub Date : 2001-11-01 DOI: 10.1002/0471142913.faf0401s01
Mario G. Ferruzzi, Steven J. Schwartz
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引用次数: 8
Chlorophylls and Carotenoids: Measurement and Characterization by UV-VIS Spectroscopy 叶绿素和类胡萝卜素的UV-VIS光谱测定与表征
Current Protocols in Food Analytical Chemistry Pub Date : 2001-11-01 DOI: 10.1002/0471142913.faf0403s01
Hartmut K. Lichtenthaler, Claus Buschmann
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引用次数: 1967
Chromatographic Separation of Chlorophylls 叶绿素的色谱分离
Current Protocols in Food Analytical Chemistry Pub Date : 2001-11-01 DOI: 10.1002/0471142913.faf0404s01
Mario Ferruzzi, Steve Schwartz
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引用次数: 3
Mass Spectrometry of Chlorophylls 叶绿素质谱分析
Current Protocols in Food Analytical Chemistry Pub Date : 2001-11-01 DOI: 10.1002/0471142913.FAF0405S01
R. Breemen
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引用次数: 2
Extraction, Isolation, and Purification of Anthocyanins 花青素的提取、分离和纯化
Current Protocols in Food Analytical Chemistry Pub Date : 2001-08-01 DOI: 10.1002/0471142913.faf0101s00
Luis E. Rodriguez-Saona, Ronald E. Wrolstad
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引用次数: 281
Characterization and Measurement of Anthocyanins by UV-Visible Spectroscopy 紫外可见光谱法测定花青素的性质
Current Protocols in Food Analytical Chemistry Pub Date : 2001-08-01 DOI: 10.1002/0471142913.faf0102s00
M.Mónica Giusti, Ronald E. Wrolstad
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引用次数: 2518
Overview of Viscosity and Its Characterization 粘度及其表征综述
Current Protocols in Food Analytical Chemistry Pub Date : 2001-08-01 DOI: 10.1002/0471142913.fah0101s00
Peter Whittingstall
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引用次数: 6
Oil Quality Indices 油品质量指数
Current Protocols in Food Analytical Chemistry Pub Date : 2001-08-01 DOI: 10.1002/0471142913.fad0104s00
Susan L. Cuppett
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引用次数: 7
Cholesterol 胆固醇
Current Protocols in Food Analytical Chemistry Pub Date : 2001-08-01 DOI: 10.1002/0471142913.fad0103s00
Toshiaki Okshima
{"title":"Cholesterol","authors":"Toshiaki Okshima","doi":"10.1002/0471142913.fad0103s00","DOIUrl":"https://doi.org/10.1002/0471142913.fad0103s00","url":null,"abstract":"","PeriodicalId":100346,"journal":{"name":"Current Protocols in Food Analytical Chemistry","volume":"00 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2001-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/0471142913.fad0103s00","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71927422","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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