Simultaneous quantification of the main organic acids and carbohydrates involved in tomato flavour using capillary zone electrophoresis

Journal of the Science of Food and Agriculture

Volumn 82, Issue 10, 2002, Pages 1101-1106

  Rosell, Salvador ^a   Galiana Balaguer, Luis ^a   Herrero Martnez, Jos Manuel ^b   Maquieira, Angel ^a   Nuez, Fernando ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Capillary zone electrophoresis; Carbohydrates; Comparison of methods; Lycopersicon; Organic acids

Indexed keywords

FOOD;

LYCOPERSICON; LYCOPERSICON ESCULENTUM; VISCUM; VISCUM ALBUM;

EID: 0036311888     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1153     Document Type: Article

References (40)

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34. Determination of carboxylic acids, sugars, glycerol and ethanol in wine and grape must by ion-exchange high-performance liquid chromatography with refractive index detection
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37. Determination of L-ascorbic acid and total ascorbic acid in vascular and nonvascular plants by capillary zone electrophoresis
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