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Determination of IMP and GMP in the Condiments and their Raw Materials by HPLC
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TS201.2

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    Abstract:

    Two methods were developed for qualitative and quantitative analysis of IMP and GMP in condiments and their raw materials by reversed phase(on the C 18 column) and normal phase(on the NH 2 column) high performance liquid chromatography. The techni

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Dai Jun Gu Haixian Tao Guanjun. Determination of IMP and GMP in the Condiments and their Raw Materials by HPLC[J]. Journal of Food Science and Biotechnology,1998,17(3).

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