Identification of soy protein in meat by pyrolysis-high-resolution gas chromatography.
暂无分享,去创建一个
C. Ho | H. Daun | S. Raghavan
[1] W. Windig,et al. Chemical characterization of yeasts and yeast-like fungi by factor analysis of their pyrolysis—mass spectra , 1982 .
[2] S. Huff,et al. Characterization of leukemic and normal white blood cells by Curie-point pyrolysis—mass spectrometry: II. Biochemical interpretation of some of the differences in the pyrolysis patterns , 1981 .
[3] A. C. Eldridge. Determination of soya protein in processed foods , 1981 .
[4] W. J. Olsman. Methods for detection and determination of vegetable proteins in meat products , 1979, Journal of the American Oil Chemists' Society.
[5] N. Danielson,et al. Pyrolysis gas chromatography of enzymes. , 1978, Journal of chromatographic science.
[6] P. Quinn. Development of high resolution pyrolysis-gas chromatography for the identification of microorganisms. , 1974, Journal of chromatographic science.
[7] Walter T. Smith,et al. Pyrolysis of soybean protein and an amino acid mixture having the same amino acid composition , 1974 .
[8] E. Reiner. Identification of Bacterial Strains by Pyrolysis Gas-liquid Chromatography , 1965, Nature.