Thin-Layer (Planar) Chromatography

نویسنده

  • M. Vega
چکیده

Baur FJ (1973) J. Am. Oil. Chem. Soc. 50: 85. Combes RD and Haveland-Smith RB (1982) Mutat. Res. 98: 101. Grendy TH (1991) Intense Sweeteners for Food Industry: An Overview. Trends in Food Sci. Tech., 2: 1. Klein H and Leubolt R (1993) J. Chromatogr. 640: 259. Kurihara Y and Nirasawa S (1994) Sweet, antisweet and sweetness-inducing substances. Trends in Food Sci. Tech. 5: 37. Macrae R (1982) HPLC in Food Analysis. London: Academic Press. Malissek R and Wittkowski R (1993) High Performance Liquid Chromatography in Food Control and Research. Lancaster: Technomic. Nollet LM (ed.) (1992) Food Analysis by HPLC. New York: Marcel Dekker. Nollet LM (1996)Handbook of Food Analysis. New York: Marcel Dekker. O’Brien Nabors L and Gelardi RC (1992) Alternative Sweeteners. New York: Marcel Dekker. Prodolliet J and Bruehart M (1993) Determination of Acesulfam-K in foods. J. AOAC International, 76: 268. Sardesai VM and Waldsham TH (1991) Natural and Synthetic Sweeteners. J. Nutr. Biochem. 2: 236. Walters DE, Orthoefer FT and Dubois GE (1991) Sweeteners: Discovery, Molecular Design and Chemoreception,ACS Symposium Series 450. Washington: American Chemical Society.

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تاریخ انتشار 2003