Ion-pair high-speed countercurrent chromatography in fractionation of a high-molecular weight variation of acyl-oligosaccharide linked betacyanins from purple bracts of Bougainvillea glabra
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概要
- 論文の詳細を見る
- 2010-02-15
著者
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Winterhalter Peter
Institute Of Food Chemistry Technical University Of Braunschweig
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Winterhalter Peter
Institute Of Food Chemistry Technische Universitat Braunschweig
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WYBRANIEC Slawomir
Faculty of Analytical Chemistry, Institute C-1, Department of Chemical Engineering and Technology, C
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JERZ Gerold
Institute of Food Chemistry, Technische Universitat Braunschweig
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GEBERS Nadine
Institute of Food Chemistry, Technische Universitat Braunschweig
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Wybraniec Slawomir
Faculty Of Analytical Chemistry Institute C-1 Department Of Chemical Engineering And Technology Crac
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Jerz Gerold
Institute Of Food Chemistry Technische Universitat Braunschweig
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Jerz Gerold
Institute Of Food Chemistry Technical University Of Braunschweig
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Gebers Nadine
Institute Of Food Chemistry Technische Universitat Braunschweig
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- Ion-pair high-speed countercurrent chromatography in fractionation of a high-molecular weight variation of acyl-oligosaccharide linked betacyanins from purple bracts of Bougainvillea glabra
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