Characterization and analysis of amino acids in orange juice by HPLC–MS/MS for authenticity assessment
Author:
Publisher
Elsevier BV
Subject
Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry
Reference19 articles.
1. Methods for assessing the authenticity of orange juice. A review
2. Capillary Electrophoresis for Evaluating Orange Juice Authenticity: a Study on Spanish Oranges
3. Ion-pair chromatography on a porous graphitic carbon stationary phase for the analysis of twenty underivatized protein amino acids
4. Determination of underivatized amino acids in beverage samples by capillary electrophoresis
5. Ion-pair reversed-phase liquid chromatography for determination of polar underivatized amino acids using perfluorinated carboxylic acids as ion pairing agent
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