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A microcalorimetric enzymatic method for trehalose determination in food

✍ Scribed by Marta Letizia Antonelli; Dalina Lelo; Rosalia Fortunata Tornelli

Publisher
Springer Netherlands
Year
2009
Tongue
English
Weight
209 KB
Volume
97
Category
Article
ISSN
0022-5215

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## Abstract n‐Paraffins are wide‐spread in foods as a result of plant biosynthesis, food chain transfer, and food technology utilisation. A versatile and specific method of analysis of series in the range C^14^ to C^33^ is proposed. Extraction stage, cleaning procedure and final determination are e