Monitoring of oxidation changes of saccharides and reductones by colour indicators.
The article describes the colour changes of 10 indicatores by the action of radical iniciators. The majority of the indicatores has decayed on colourless products, some of them by path of colour intermediates. Similar changes were observed as well following the heating of these indicators in presenc...
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| Format: | Article |
| Language: | ces |
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Research Institute of Brewing and Malting, Plc.
2001-03-01
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| Series: | Kvasný průmysl |
| Subjects: | |
| Online Access: | https://kvasnyprumysl.cz/en/artkey/kpr-200103-0002_Sledovani_oxidacnich_zmen_sacharidu_a_reduktoru_barevnymi_indikatory.php |