Analysis of malts by capillary electrophoresis

Journal of the Science of Food and Agriculture

Volumn 82, Issue 4, 2002, Pages 443-451

  Royle, L ^a   Ames, J M ^a   Castle, L ^b   Nursten, H E ^a  

^a UNIVERSITY OF READING   (United Kingdom)

^b CENTRE FOR ENVIRONMENT   (United Kingdom)

Author keywords

Capillary electrophoresis; Malt; Malt extract; Ultrafiltration

Indexed keywords

FOOD SCIENCE;

HORDEUM VULGARE SUBSP. VULGARE;

EID: 0036126375     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1055     Document Type: Article

References (7)

1. Spectrophotometric determination of malt colour
2. Identifcation and quantification of Class IV caramels using capillary electrophoresis and its application to soft drinks
3. Separation of Maillard reaction products from xylose-glycine and glucose-glycine model systems by capillary electrophoresis and comparison to reverse phase HPLC
4. Analysis of caramels by capillary electrophoresis and ultrafiltration
5. Capillary electrophoresis of roasted coffees
6. The ultraviolet absorption spectra of simple unsaturated compounds. II. m- and o-Disubstituted benzene derivatives