Determination of neotame in beverages, cakes and preserved fruits by column-switching high-performance liquid chromatography

Food Additives and Contaminants - Part A

Volumn 27, Issue 9, 2010, Pages 1221-1225

  Yang, Dajing ^a,b   Chen, Bo ^b  

^a CHINESE CENTER FOR DISEASE CONTROL AND PREVENTION   (China)

^b HUNAN NORMAL UNIVERSITY   (China)

Author keywords

Beverages; Chromatographic analysis; Dried fruit; Snack products; Sweeteners

Indexed keywords

NEOTAME; DIPEPTIDE;

ACCURACY; ARTICLE; BEVERAGE; CALIBRATION; CHEMICAL ANALYSIS; CHEMICAL STRUCTURE; COLUMN SWITCHING HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; FOOD ANALYSIS; FOOD PRESERVATION; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PRIORITY JOURNAL; REPRODUCIBILITY; SENSITIVITY AND SPECIFICITY; SOLID PHASE EXTRACTION; ANALYSIS; CHEMISTRY; GEL CHROMATOGRAPHY; LIMIT OF DETECTION; PROCEDURES; STANDARD; ULTRAVIOLET SPECTROPHOTOMETRY;

BEVERAGES; CHROMATOGRAPHY, GEL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DIPEPTIDES; FRUIT; LIMIT OF DETECTION; REFERENCE STANDARDS; REPRODUCIBILITY OF RESULTS; SPECTROPHOTOMETRY, ULTRAVIOLET;

EID: 77954627470     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/19440049.2010.487875     Document Type: Article

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