Determination of organic acids: Chromatography several times as sensitive as standard method in detecting acids in wine, juices, plant extracts
AuthorsChester E. Kean
George L. Marsh
Authors AffiliationsChester E. Kean is Research Assistant in Food Technology, University of California College of Agriculture, Davis; George L. Marsh is Associate Professor of Food Technology, University of California College of Agriculture, Davis.
Hilgardia 5(11):3-3. DOI:10.3733/ca.v005n11p3. November 1951.
The nonvolatile organic acids of fruit, vegetable and plant extracts can be determined by a simple, sensitive, and comparatively rapid method.
Kean C, Marsh G. 1951. Determination of organic acids: Chromatography several times as sensitive as standard method in detecting acids in wine, juices, plant extracts. Hilgardia 5(11):3-3. DOI:10.3733/ca.v005n11p3
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