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HPLC analysis of organic acids in lactic acid fermented vegetables
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
1983 (engelsk)Inngår i: Zeitschrift für Lebensmittel-Untersuchung und -Forschung, ISSN 0044-3026, Vol. 176, nr 6, s. 440-443Artikkel i tidsskrift (Fagfellevurdert)
Abstract [en]

An HPLC technique is described for the analysis of organic acids in lactic acid fermented vegetables. An Aminex HPX-87 column with 0.013 M-H 2SO 4 as mobile phase was used. Separation data are presented for oxalic, citric, tartaric, malic, succinic, lactic, formic, acetic, propionic, and butyric acids. Interference problems from sugars are also reported. © 1983 J. F. Bergmann Verlag.

sted, utgiver, år, opplag, sider
1983. Vol. 176, nr 6, s. 440-443
Emneord [en]
Food Engineering
Emneord [sv]
Livsmedelsteknik
HSV kategori
Identifikatorer
URN: urn:nbn:se:ri:diva-9445DOI: 10.1007/BF01042558OAI: oai:DiVA.org:ri-9445DiVA, id: diva2:967320
Tilgjengelig fra: 2016-09-08 Laget: 2016-09-08 Sist oppdatert: 2020-12-01bibliografisk kontrollert

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