| Literature DB >> 14661236 |
Richard A Frazier1, Athina Papadopoulou.
Abstract
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).Mesh：
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Year: 2003 PMID： 14661236 DOI： 10.1002/elps.200305633
Source DB: PubMed Journal: Electrophoresis ISSN： 0173-0835 Impact factor: 3.535