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- 〈U〉短縮(縮約)すること / 〈C〉縮約本,抄本
English Journal
- Instrumental factors influencing absorption measurements for fluid food color determination.
- Montes C, Campos J, Pons A, Heredia FJ.SourceUniversidad de Sevilla, Area de Nutrición y Bromatología, Facultad de Farmacia, 41012, Sevilla, Spain.
- Journal of AOAC International.J AOAC Int.2004 May-Jun;87(3):632-8.
- The differences in color coordinates obtained from the use of different spectral features in the calculation are studied. Seven groups of food (olive oil, vanilla milkshake, brandy, honey, grape juice, vinegar, and orange juice) and an anthocyanin petunidin solution (natural pigment present in sever
- PMID 15287661
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