The determination of nitrite and nitrate in foods by capillary ion electrophoresis

Food Chemistry

Volumn 57, Issue 2, 1996, Pages 339-345

  Marshall, Philip A ^a   Trenerry, V Craige ^a  

^a NATIONAL HEALTH AND MEDICAL RESEARCH COUNCIL   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

IODIDE; NITRATE; NITRITE; THIOCYANATE; TUNGSTEN DERIVATIVE; WATER;

ARTICLE; CAPILLARY ELECTROPHORESIS; CHEESE; FOOD COMPOSITION; FOOD PROCESSING; FRUIT JUICE; MEAT; STANDARD; VEGETABLE;

BRASSICA OLERACEA VAR. CAPITATA;

EID: 0030273686     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/0308-8146(96)00002-7     Document Type: Article

References (11)

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3. Jandik, P. & Jones, W. R. (1991). Optimization of detection sensitivity in the capillary electrophoresis of inorganic anions. J. Chromatogr., 546, 431-443.
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10. Romano, J., Jandik, P., Jones, W. R. & Jackson, P. E. (1991). Optimization of inorganic capillary electrophoresis for the analysis of anionic solutes in real samples. J. Chromatogr., 546, 411-421.
11. Swallow, K. W. & Low, N. H. (1994). Capillary zone electrophoretic analysis of the minor anions present in orange juice and orange pulpwash. J. Agric. Food Chem., 42, 2808-2811.