共 50 条
- [43] DETERMINATION OF TARTARIC, MALIC AND CITRIC ACIDS IN FRUIT JUICES BY HIGH-PRESSURE LIQUID-CHROMATOGRAPHY [J]. INDUSTRIA CONSERVE, 1979, 54 (03): : 209 - 212
- [45] Physiological responses of pressed baker's yeast cells pre-treated with citric, malic and succinic acids [J]. WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, 2005, 21 (04): : 537 - 543
- [46] DIFFERENTIAL-EFFECTS OF DROUGHT AND LIGHT LEVELS ON ACCUMULATION OF CITRIC AND MALIC-ACIDS DURING CAM IN CLUSIA [J]. PLANT CELL AND ENVIRONMENT, 1992, 15 (07): : 821 - 829
- [48] Physiological responses of pressed baker’s yeast cells pre-treated with citric, malic and succinic acids [J]. World Journal of Microbiology and Biotechnology, 2005, 21 : 537 - 543
- [49] MALIC ACID IN PLACE OF CITRIC ACID IN HARD CANDY [J]. FOOD TECHNOLOGY, 1966, 20 (11) : 1477 - &
- [50] LIQUID-LIQUID EQUILIBRIA IN THE TERNARY-SYSTEMS WITH CITRIC, TARTARIC AND MALIC-ACIDS AND ALIPHATIC-ALCOHOLS [J]. BERICHTE DER BUNSEN-GESELLSCHAFT-PHYSICAL CHEMISTRY CHEMICAL PHYSICS, 1990, 94 (10): : 1145 - 1149