Chiral MEKC-LIF of amino acids in foods: Analysis of vinegars

Electrophoresis

Volumn 27, Issue 13, 2006, Pages 2551-2557

  Carlavilla, Davinia ^a   Moreno Arribas, M Victoria ^a   Fanali, Salvatore ^b   Cifuentes, Alejandro ^a  

^a CSIC   (Spain)

^b CNR Consiglio Nazionale delle Ricerche   (Italy)

Author keywords

CE; Chiral MEKC; Enantiomers; Food analysis

Indexed keywords

ANTIGEN-ANTIBODY REACTIONS; ASCORBIC ACID; SODIUM BORATE; SODIUM BOROHYDRIDE;

AMINO-ACIDS; CE; CHIRAL AMINO ACIDS; CHIRAL MEKC; D-AMINO ACIDS; FERMENTATION CONDITIONS; FERMENTED FOODS; FOOD ANALYSIS; L-AMINO ACIDS; MEKC-LIF;

AMINO ACIDS;

4 AMINOBUTYRIC ACID; ALANINE; AMINO ACID; ARGININE; ASPARTIC ACID; BIOLOGICAL MARKER; BORATE SODIUM; BUFFER; DEXTRO AMINO ACID; DODECYL SULFATE SODIUM; FLUORESCEIN ISOTHIOCYANATE; GLUTAMIC ACID; PROLINE; VINEGAR;

ARTICLE; CHIRAL CHROMATOGRAPHY; CHIRALITY; CIDER; DERIVATIZATION; FLUORESCENCE; FOOD ANALYSIS; FOOD COMPOSITION; FOOD CONTAMINATION; MICELLAR ELECTROKINETIC CHROMATOGRAPHY; NONHUMAN; QUANTITATIVE ANALYSIS; SAMPLE; SENSITIVITY ANALYSIS; SEPARATION TECHNIQUE; WINE;

EID: 33745955551     PISSN: 01730835     EISSN: 15222683     Source Type: Journal    
DOI: 10.1002/elps.200500909     Document Type: Article

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