摘要
对薄层色谱法测定蜂蜜中高果糖淀粉糖浆的原理进行深入的研究,并对检测结论进行了探讨,为有关检验机构和工厂提供理论依据。
The thesis makes a thorough study of the principle of the method to determine the HFSS in honey by TLC, and it also discusses the examination result. All these provide the theory basis for relevan inspection institutes and enterprises.
出处
《食品研究与开发》
CAS
2004年第5期142-145,共4页
Food Research and Development
