Determination of additives and organic contaminants in food by CE and CEC

Electrophoresis

Volumn 28, Issue 22, 2007, Pages 4046-4062

  Boyce, Mary C ^a  

^a EDITH COWAN UNIVERSITY   (Australia)

Author keywords

Antibiotics; Antioxidants; Dyes; Pesticides; Preservatives

Indexed keywords

ANTIOXIDANTS; CHEMICAL CONTAMINATION; FOOD ADDITIVES; PESTICIDES;

ANALYTES; MATRIX; ORGANIC CONTAMINANT; PRESERVATIVE; RESIDUE LEVEL;

ANTIBIOTICS;

AMINOGLYCOSIDE ANTIBIOTIC AGENT; AMOXICILLIN; AMPICILLIN; ANTIBIOTIC AGENT; ANTIOXIDANT; CHLORAMPHENICOL; CIPROFLOXACIN; CLOXACILLIN; DIFLOXACIN; DYE; ENROFLOXACIN; FLUMEQUINE; FOOD ADDITIVE; FOOD PRESERVATIVE; FUNGICIDE; HERBICIDE; NITROFURAN DERIVATIVE; NORDIFLOXACIN; OXOLINIC ACID; OXYTETRACYCLINE; PENICILLIN DERIVATIVE; PENICILLIN G; PESTICIDE; QUINOLINE DERIVED ANTIINFECTIVE AGENT; SULFONAMIDE; SWEETENING AGENT; TETRACYCLINE; TETRACYCLINE DERIVATIVE;

CAPILLARY ELECTROPHORESIS; CAPILLARY ZONE ELECTROPHORESIS; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD PROCESSING; MASS SPECTROMETRY; MICELLAR ELECTROKINETIC CHROMATOGRAPHY; MICROEMULSION; NONHUMAN; REVIEW; SENSITIVITY AND SPECIFICITY; SEPARATION TECHNIQUE; SOLID PHASE EXTRACTION; ULTRAVIOLET RADIATION;

EID: 36549028349     PISSN: 01730835     EISSN: 15222683     Source Type: Journal    
DOI: 10.1002/elps.200700280     Document Type: Review

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