| Literature DB >> 10999622 |
Abstract
An overview is presented of chromatographic methods currently in use to determine sugars, carboxylic acids and amino acids in foods: high-performance liquid chromatography, gas chromatography and capillary electrophoresis. As a basis of selection the following approaches can be distinguished: quantitation of constituents of several food matrices, without derivatization and in the form of different derivatives, in the presence of the matrix, or subsequently to various work-up procedures.Entities:
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Year: 2000 PMID： 10999622 DOI： 10.1016/s0021-9673(00)00598-7
Source DB: PubMed Journal: J Chromatogr A ISSN： 0021-9673 Impact factor: 4.759