Detection of Ratanjot in Spices and food Preparations by Reverse Phase Chromatography
Corresponding Author(s) : I. Chakraborti
Asian Journal of Chemistry,
Vol. 13 No. 1 (2001): Vol 13 Issue 1
Abstract
In the present work, the author has described the detection of
Ratanjot as an adulterant in spices and food preparations by reverse
phase chromatography.
Keywords
Detection
Ratanjot
Spices
food Preparations
Reverse Phase Chromatography
Chakraborti, I., Raghav, S., & Lal, kanhaya. (2010). Detection of Ratanjot in Spices and food Preparations by Reverse Phase Chromatography. Asian Journal of Chemistry, 13(1), 375–376. Retrieved from https://asianpubs.org/index.php/ajchem/article/view/22591
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