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RAPID AND SENSITIVE LIQUID-CHROMATOGRAPHIC METHOD USING A CONDUCTIVITY DETECTOR FOR THE DETERMINATION OF PHYTIC ACID IN FOOD
Authors: TALAMOND P GALLON G TRECHE S
Citation: P. Talamond et al., RAPID AND SENSITIVE LIQUID-CHROMATOGRAPHIC METHOD USING A CONDUCTIVITY DETECTOR FOR THE DETERMINATION OF PHYTIC ACID IN FOOD, Journal of chromatography, 805(1-2), 1998, pp. 143-147
ISOLATION AND CHARACTERIZATION OF NEW AMYLOLYTIC STRAINS OF LACTOBACILLUS-FERMENTUM FROM FERMENTED MAIZE DOUGHS (MAWE AND OGI) FROM BENIN
Authors: AGATI V GUYOT JP MORLONGUYOT J TALAMOND P HOUNHOUIGAN DJ
Citation: V. Agati et al., ISOLATION AND CHARACTERIZATION OF NEW AMYLOLYTIC STRAINS OF LACTOBACILLUS-FERMENTUM FROM FERMENTED MAIZE DOUGHS (MAWE AND OGI) FROM BENIN, Journal of applied microbiology, 85(3), 1998, pp. 512-520
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