An enhanced liquid chromatographic method for 5-hydroxymethylfurfural determination in UHT milk
- 1 January 1992
- journal article
- Published by Springer Nature in Chromatographia
- Vol. 33 (1) , 45-48
- https://doi.org/10.1007/bf02276850
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- HPLC Determination of Furfural and 5‐Hydroxymethylfurfural in Citrus JuicesJournal of Food Science, 1986
- Reviews of the progress of Dairy Science: The bacteriological, chemical, biochemical and physical changes that occur in milk at temperatures of 100–150 °CJournal of Dairy Research, 1984
- Gas chromatographic analysis of furfural and hydroxymethylfurfural in wine.Agricultural and Biological Chemistry, 1979
- Error in the Analysis of Hydroxymethylfurfural in Processed MilkJournal of Dairy Science, 1968
- Detection of Intermediate Compounds in the Early Stages of Browning Reaction in Milk ProductsJournal of Dairy Science, 1959
- Browning and Associated Changes in Milk and Its Products: A ReviewJournal of Dairy Science, 1955
- Dehydrated Foods, Chemistry of Browning Reactions in Model SystemsJournal of Agricultural and Food Chemistry, 1953