Application of temperature-induced phase partition of proteins for the detection of smoked paprika adulteration by free zone capillary electrophoresis (FZCE)

Food Chemistry

Volumn 105, Issue 3, 2007, Pages 1219-1227

  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; Temperature induced phase partition

Indexed keywords

PROTEIN;

ARTICLE; CAPILLARY ZONE ELECTROPHORESIS; FOOD ANALYSIS; FOOD COMPOSITION; FOOD QUALITY; PEPPER; PHASE PARTITIONING; TEMPERATURE DEPENDENCE;

EID: 34447550712     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.02.044     Document Type: Article

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