Detection of smoked paprika "Pimentón de La Vera" adulteration by free zone capillary electrophoresis (FZCE)

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 12, 2006, Pages 4141-4147

  Hernández, Alejandro ^a   Martín, Alberto ^a   Aranda, Emilio ^a   Bartolomé, Teresa ^a   Córdoba, María De Guía ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Adulteration; FZCE; Paprika; Protein profile

Indexed keywords

BUFFER; PROTEIN;

ARTICLE; CAPILLARY ELECTROPHORESIS; CHEMISTRY; FOOD CONTAMINATION; PEPPER; POLYACRYLAMIDE GEL ELECTROPHORESIS; SMOKE; SOLUBILITY; SOLUTION AND SOLUBILITY; SPAIN;

BUFFERS; CAPSICUM; ELECTROPHORESIS, CAPILLARY; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD CONTAMINATION; PROTEINS; SMOKE; SOLUBILITY; SOLUTIONS; SPAIN;

EID: 33745749772     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf060349r     Document Type: Article

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