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Volumn 92, Issue 5, 2009, Pages 1460-1463
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Determination of furosine in thermally processed foods by hydrophilic interaction liquid chromatography
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Author keywords
[No Author keywords available]
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Indexed keywords
AMINO ACIDS;
COST EFFECTIVENESS;
HYDROLYSIS;
HYDROPHILICITY;
LIQUID CHROMATOGRAPHY;
PROCESSED FOODS;
SEPARATION;
AMADORI COMPOUND;
ANALYTICAL METHOD;
BASELINE SEPARATION;
HYDROPHILIC INTERACTION;
HYDROPHILIC INTERACTION LIQUID CHROMATOGRAPHIES;
ION-PAIRING AGENTS;
MAILLARD REACTION;
MICROWAVE HYDROLYSIS;
THERMAL PROCESSING (FOODS);
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EID: 70449412192
PISSN: 10603271
EISSN: None
Source Type: Journal
DOI: 10.1093/jaoac/92.5.1460 Document Type: Article |
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Times cited : (24)
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References (11)
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