Development and validation of an improved...

Food Chemistry 2020 / 11

Development and validation of an improved 3-methyl-2-benzothiazolinone hydrazone method for quantitative determination of reducing sugar ends in chitooligosaccharides

Lv, Xingshuang, Wang, Pengbo, Wang, Tengbin, Zhao, Jian, Zhang, Yongqin
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Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.128532
Date:
November, 2020
File:
PDF, 2.78 MB
2020
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