SCOPUS 정보 검색 플랫폼

Volumn 19, Issue 4, 2002, Pages 335-342

Survey of residual solvents in natural food additives by standard addition head-space GC

(5) Uematsu, Y a Hirata, K a Suzuki, K a Iida, K a Kamata, K a

a TOKYO METROPOLITAN INSTITUTE OF PUBLIC HEALTH (Japan)

Author keywords

1,2 dichloroethane; Food additive; GC; Head space; Hexane; Natural food color; Residual solvent; Standard addition method

Indexed keywords

ACETONE; ANTIOXIDANT; CAFFEINE; CAROTENE; CHLOROPHYLL; CURCUMA LONGA EXTRACT; DICHLOROETHANE; FOOD ADDITIVE; FOOD DYE; FOOD PRESERVATIVE; GAMMA ORYZANOL; HEXANE; ORGANIC SOLVENT; PHYTIC ACID; PLANT EXTRACT; POLYMER; TOCOPHEROL;

ARTICLE; CACAO; CALIBRATION; CARROT; COFFEE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; GAS CHROMATOGRAPHY; LABORATORY AUTOMATION; MASS SPECTROMETRY; PRIORITY JOURNAL; STANDARD; TEA;

ANTIOXIDANTS; CHROMATOGRAPHY, GAS; FOOD ADDITIVES; FOOD COLORING AGENTS; FOOD CONTAMINATION; FOOD HANDLING; FOOD PRESERVATIVES; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; SOLVENTS;

CURCUMA; CURCUMA LONGA; DAUCUS CAROTA; DUNALIELLA; THEOBROMA CACAO;

EID: 0036222424 PISSN: 0265203X EISSN: None Source Type: Journal
DOI: 10.1080/02652030110088301 Document Type: Article

Times cited : (10)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.