Rapid detection of the addition of soybean proteins to cheese and other dairy products by reversed-phase perfusion chromatography

Food Additives and Contaminants

Volumn 23, Issue 4, 2006, Pages 339-347

  Garcia M C ^a   Marina, M Luisa ^a  

^a UNIVERSITY OF ALCALÁ   (Spain)

Author keywords

Adulteration; Dairy products; Perfusion chromatography; Soybean proteins

Indexed keywords

ACETONITRILE; BUFFER; MILK PROTEIN; SOLVENT; SOYBEAN PROTEIN; TRIFLUOROACETIC ACID; VEGETABLE PROTEIN; WATER; YOGHURT;

ARTICLE; CENTRIFUGATION; CHEESE; CHROMATOGRAPHY; CONTROLLED STUDY; DAIRY PRODUCT; FOOD ANALYSIS; FOOD CONTROL; FOOD PROCESSING; MILK; PH; PRIORITY JOURNAL; PROTEIN ANALYSIS; TEMPERATURE;

ANIMALS; CHEESE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DAIRY PRODUCTS; FOOD CONTAMINATION; FOOD, FORMULATED; SOYBEAN PROTEINS; YOGURT;

GLYCINE MAX;

EID: 33645126334     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030500435247     Document Type: Article

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