Capillary electrophoresis for the analysis of short-chain organic acids in coffee

Journal of Chromatography A

Volumn 1032, Issue 1-2, 2004, Pages 299-304

  Galli, Verónica ^a   Barbas, Coral ^a  

^a UNIVERSIDAD SAN PABLO CEU   (Spain)

Author keywords

Beverages; Coffee; Food analysis; Organic acids

Indexed keywords

BEVERAGES; CAPILLARY FLOW; CARBOXYLIC ACIDS; COMPOSITION; CONCENTRATION (PROCESS); ELECTROLYTES; PHOSPHATES;

CAPILLARY ELECTROPHORESIS (CE);

ELECTROPHORESIS;

ACETIC ACID; BROMINE DERIVATIVE; BUFFER; CARBOXYLIC ACID; CETRIMIDE; CITRACONIC ACID; CITRIC ACID; ELECTROLYTE; FORMIC ACID; FUMARIC ACID; FURANOIC ACID; GLYCOLIC ACID; HEXADIMETHRINE BROMIDE; ISOCITRIC ACID; LACTIC ACID; MALEIC ACID; MESACONIC ACID; NITRATE; OXALIC ACID; PHOSPHATE; PROPIONIC ACID; PYROGLUTAMIC ACID; QUINIC ACID; SUCCINIC ACID; TETRADECYLTRIMETHYLAMMONIUM BROMIDE; UNCLASSIFIED DRUG;

ACCURACY; ACIDITY; ARTICLE; BEVERAGE; CAPILLARY ELECTROPHORESIS; COFFEE; CONTROLLED STUDY; FOOD ANALYSIS; FOOD COMPOSITION; NONHUMAN; PH MEASUREMENT; PRIORITY JOURNAL; QUALITY CONTROL; SEPARATION TECHNIQUE; TECHNIQUE; VALIDATION PROCESS;

EID: 1442326243     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.chroma.2003.09.028     Document Type: Article

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