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	Improved determination of D-glucosamine hydrochloride in health foods by HPLC using 7-fluoro-4-nitrobenzo-2-oxa-l,3-diazole as a derivative.
	Su GuanMin; Wang XiFeng; Chi DeFeng; Li Lin; Shao LiHua
刊名	Journal of Food Science
	2011
卷号	76期号:9页码:N74-N78
关键词	7-fluoro-4-nitrobenzo-2-oxa-l 3-diazole d-glucosamine hydrochloride health foods HPLC precolumn derivatization
DOI	10.1111/j.1750-3841.2011.02380.x
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5222098
专题	山东大学
作者单位	1.Dept. of Hygiene Analytical Chemistry, School of Public Health, Shandong Univ., 44 Wenhua West Road, Box 104, Jinan 250012, China 2.D
推荐引用方式 GB/T 7714	Su GuanMin,Wang XiFeng,Chi DeFeng,et al. Improved determination of D-glucosamine hydrochloride in health foods by HPLC using 7-fluoro-4-nitrobenzo-2-oxa-l,3-diazole as a derivative.[J]. Journal of Food Science,2011,76(9):N74-N78.
APA	Su GuanMin,Wang XiFeng,Chi DeFeng,Li Lin,&Shao LiHua.(2011).Improved determination of D-glucosamine hydrochloride in health foods by HPLC using 7-fluoro-4-nitrobenzo-2-oxa-l,3-diazole as a derivative..Journal of Food Science,76(9),N74-N78.
MLA	Su GuanMin,et al."Improved determination of D-glucosamine hydrochloride in health foods by HPLC using 7-fluoro-4-nitrobenzo-2-oxa-l,3-diazole as a derivative.".Journal of Food Science 76.9(2011):N74-N78.

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