机译:Determination of mono- and diacylglycerols from E 471 food emulsifiers in aerosol whipping cream by high-performance thin-layer chromatography-fluorescence detection
Univ Hohenheim, Dept Food Chem & Analyt Chem 170a, Inst Food Chem, Garbenstr 28, D-70599 Stuttgart, Germany;
Univ Hohenheim, Inst Food Sci & Biotechnol, Dept Soft Matter Sci & Dairy Technol 150e, Garbenstr 21, D-70599 Stuttgart, Germany;
Food emulsifiers; Mono; and diacylglycerols (MAG and DAG); E 471; Aerosol whipping cream; LLE; High-performance thin-layer chromatography-fluorescence detection (HPTLC-FLD);