## Abstract Orange beverage prepared from orange concentrate, sugar, citric acid, ascorbic acid, natural orange oil and water, was stored at 4 Β°C and at 25 Β°C in glass bottles and polystyrene cups. Changes of odour and of flavour were correlated with changes of ascorbic acid and dehydroascorbic aci
β¦ LIBER β¦
Prediction of the profiles of the elution bands of proteins in preparative liquid chromatography
β Scribed by Anita Katti; Jun-Xiong Huang; Georges Guiochon
- Publisher
- John Wiley and Sons
- Year
- 1990
- Tongue
- English
- Weight
- 415 KB
- Volume
- 36
- Category
- Article
- ISSN
- 0006-3592
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