Determination of some antioxidants in foodstuffs
1994
Zbec, M.A. (Instytut Biotechnologii Przemyslu Rolno-Spozywczego, Warszawa (Poland)) | Goszcz, H.
The method of determination of synthetic phenolic antioxidants: butyl-4-hydroxyanisole (BHA) and butyl-hydroxytoluene (BHT) was developed. The analytical procedure consists of two steps: sample preparation (isolation of analytes from food stuffs matrices) and HPLC analysis. The various procedures based on distillation or extraction techniques were applied for chewing gums, instant soups and powder soups and soft drinks as well
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书目信息
页码
pp. 63-74
其它主题
Aliment instantane; Chromatographie liquide haute press; Metodos; Boisson non alcoolisee; Cromatografia liquida alta presion
语言
抛光
注释
Summaries (En, Pl)
7 ref.
类型
Summary
1995-08-15
AGRIS AP