Gas Chromatography-Mass Spectrometry for Quality Control of Fortified Iodine in Seasoning Powder for Instant Noodles
In this work, a method of gas chromatography-mass spectrometry (GC-MS) has been developed for quantitation and identification of iodine (fortified as iodide) content in seasoning powder of instant noodle. Iodide was oxidized to iodine by 2-iodosobenzoate. The generated iodine then derivatized with N...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , |
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| اللغة: | English |
| منشور في: |
Science Faculty of Chiang Mai University
2019
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=10225 http://cmuir.cmu.ac.th/jspui/handle/6653943832/66047 |
| الوسوم: |
إضافة وسم
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| المؤسسة: | Chiang Mai University |
| اللغة: | English |