Recent advances in the application of capillary electrophoresis for food analysis
2003; Wiley; Volume: 24; Issue: 22-23 Linguagem: Inglês
10.1002/elps.200305633
ISSN1522-2683
AutoresRichard A. Frazier, Athina Papadopoulou,
Tópico(s)Microbial Inactivation Methods
ResumoAbstract This article reviews recent developments in the application of capillary electrophoresis (CE) for the analysis of foods and food components. CE has been applied to a number of important areas of food analysis and is fast becoming an established technique within food analytical and research laboratories. Papers are reviewed that were published during the two years to date following the previous review ( Electrophoresis 2001, 22 , 4197–4206).
Referência(s)