Assessment of spore contamination in pepper by determination of dipicolinic acid with a highly sensitive HPLC approach

Food Control

Volumn 19, Issue 10, 2008, Pages 1006-1010

  Fichtel, Jörg ^a   Sass, Henrik ^b   Rullkötter, Jürgen ^a  

^a UNIVERSITY OF OLDENBURG   (Germany)

^b CARDIFF UNIVERSITY   (United Kingdom)

Author keywords

Difference chromatograms; Dipicolinic acid; Endospores; HPLC; Pepper; Post column complexation; Spices; Terbium dipicolinate fluorescence

Indexed keywords

BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); PIPER NIGRUM;

EID: 43249086735     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2007.09.006     Document Type: Article

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