Extraits de vanille Bourbon : étude par HPTLC
- Other title
- HPTLC study of Bourbon vanilla extracts (en)
- Author
- LAVOINE, S; ARNAUDO, J.-F
- Issue title
- Agents de texture : un marché concurrentiel = Texturing agents : a competitive market (en)
- Author (monograph)
- MILLET, P
- Source
Arômes ingrédients additifs. 1998, Num 14, pp 23-25 ; ref : 7 ref
- ISSN
- 1260-9978
- Scientific domain
- Food science technology
- Publisher
- PCA Media, Paris
- Publication country
- France
- Document type
- Article
- Language
- French
- Keyword (fr)
- Analyse qualitative Analyse quantitative Chromatographie couche mince Composition chimique Extrait aromatique Flaveur Haute performance Méthode analyse Vanille Contrôle qualité
- Keyword (en)
- Qualitative analysis Quantitative analysis Thin layer chromatography Chemical composition Extracts Flavor High performance Analysis method Vanilla (food) Quality control
- Keyword (es)
- Análisis cualitativo Análisis cuantitativo Cromatografía capa fina Composición química Extracto aromático Flavor Alto rendimiento Método análisis Vainilla Control calidad
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B13 Aroma and flavouring agent industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2175464
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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