摘要
研究果糖、葡萄糖、蔗糖、草酸、ＤＬ－酒石酸、抗坏血酸和柠檬酸铵对竹叶绿色素的稳定性的影响。
The stability of bamboo leaves chlorophyll has been examined in relation to α-D-glucopyranosido-β-fructofuranoside,oxalic acid,fructose,glucose,DL-tartaric acid,vitamin C and ammonium citrate.
出处
《精细化工》
CAS
CSCD
1996年第3期19-22,共4页
Fine Chemicals
