The simultaneous separation and determination of five organic acids in food by capillary electrophoresis

Food Chemistry

Volumn 103, Issue 1, 2007, Pages 243-248

  Tang, Yajun ^a,b   Wu, Mingjia ^a  

^a CHANGCHUN INSTITUTE OF APPLIED CHEMISTRY   (China)

^b INSTITUTE OF GEOLOGY AND GEOPHYSICS   (China)

Author keywords

Capillary electrophoresis; Organic acids; Soy sauce; Vinegar

Indexed keywords

ANISIC ACID; BENZOIC ACID; BORIC ACID; CARBOXYLIC ACID; DODECYL SULFATE SODIUM; ELECTROLYTE; QUINIC ACID; SALICYLIC ACID; SODIUM HYDROXIDE; SORBIC ACID; TETRABUTYLAMMONIUM; VINEGAR;

ARTICLE; CAPILLARY ELECTROPHORESIS; CHEMICAL ANALYSIS; CONTROLLED STUDY; ELECTRIC POTENTIAL; FOOD ANALYSIS; PH; PROCESS OPTIMIZATION; REPRODUCIBILITY; SENSITIVITY AND SPECIFICITY; SEPARATION TECHNIQUE; SOY SAUCE; SOYBEAN;

EID: 33847081164     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.09.022     Document Type: Article

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