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Highly Selective Electrochemical Determination of Phlorizin Using Square Wave Voltammetry at a Boron-Doped Diamond Electrode
(Food Analytical Methods, 2017)
A boron-doped diamond electrode was used as an electrochemical sensor for the determination of phlorizin (aka phloridzin, phlorrhizin) using square wave voltammetry (SWV). Phlorizin (Phl) exhibited a well-defined oxidation ...
Classification of Intact Cereal Flours by Front-Face Synchronous Fluorescence Spectroscopy
(Food Analytical Methods, 2012)
Synchronous fluorescence spectroscopy, a technique that measures both the absorption and the emission properties of a sample in a single measurement, was used for the analysis and classification of intact cereal flours ...