Using capillary isotachophoresis for the determination of biogenic amines and D-isocitric acid in food products

Nahrung - Food

Volumn 47, Issue 3, 2003, Pages 188-190

  Karovičová, Jolana ^a,b   Kohajdová, Zlatika ^b   Šimko, Peter ^c   Lukáčová, Drahomíra ^b  

^a Department of Food Technology ^*  (Slovakia)

^b SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

^c FOOD RESEARCH INSTITUTE   (Slovakia)

Author keywords

Biogenic amines; Capillary isotachophoresis; D Isocitric acid

Indexed keywords

BIOGENIC AMINE; CADAVERINE; CITRIC ACID; HISTAMINE; ISOCITRIC ACID; TYRAMINE;

ARTICLE; CHEESE; CONCENTRATION (PARAMETERS); FOOD ANALYSIS; FOOD INDUSTRY; FOOD QUALITY; ISOTACHOPHORESIS; ORANGE JUICE; BEVERAGE; CAPILLARY ELECTROPHORESIS; CHEMISTRY; METHODOLOGY; REPRODUCIBILITY; SENSITIVITY AND SPECIFICITY; STANDARD; SWEET ORANGE;

BEVERAGES; BIOGENIC AMINES; CITRUS SINENSIS; ELECTROPHORESIS, CAPILLARY; FOOD ANALYSIS; ISOCITRATES; REPRODUCIBILITY OF RESULTS; SENSITIVITY AND SPECIFICITY;

EID: 0242551477     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/food.200390044     Document Type: Article

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