SCOPUS 정보 검색 플랫폼

Journal of the Food Hygienic Society of Japan

Volumn 43, Issue 3, 2002, Pages 115-121

Structural analyses of barbaloin-related compounds in aloe drinks

(7) Shindo, Tetsuya a Ushiyama, Hirofumi a Kan, Kimiko a Uehara, Shin ichi a Yasuda, Kazuo a Takano, Ichiro a Saito, Kazuo a

a TOKYO METROPOLITAN INSTITUTE OF PUBLIC HEALTH (Japan)

Author keywords

Aloe; Barbaloin; Dimer; Drink; HPLC; LC MS

Indexed keywords

ALOIN; ANTHRACENE DERIVATIVE;

ALOE; ARTICLE; BEVERAGE; FOOD ANALYSIS; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NUCLEAR OVERHAUSER EFFECT; CHEMISTRY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY;

ALOE;

ALOE; ANTHRACENES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD ANALYSIS; MAGNETIC RESONANCE SPECTROSCOPY;

EID: 0036022499 PISSN: 00156426 EISSN: None Source Type: Journal
DOI: 10.3358/shokueishi.43.115 Document Type: Article

Times cited : (4)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.