Determination of preservatives in food products by cyclodextrin-modified capillary electrophoresis with multiwavelength detection
Author:
Publisher
Elsevier BV
Subject
Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry
Reference17 articles.
1. Determination of sorbic acid in margarine and butter by high-performance liquid chromatography with fluorescence detection
2. Determination of benzoic and sorbic acids in packaged vegetable products. Comparative evaluation of methods
3. Effect of pH on the retention behaviour of some preservatives-antioxidants in reversed-phase high-performance liquid chromatography
4. Determination of the alkyl esters of p-hydroxybenzoic acid in mayonnaise by high-performance liquid chromatography and fluorescence labelling
5. Studies on the analysis of food additives by high-performance liquid chromatography
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1. Food Additives and Evolved Methods of Detection: A Review;Critical Reviews in Analytical Chemistry;2024-07-17
2. Cyclodextrin-grafted nanoparticles as food preservative carriers;International Journal of Pharmaceutics;2020-10
3. Combination of large volume sample stacking with polarity switching and cyclodextrin electrokinetic chromatography (LVSS-PS-CDEKC) for the determination of selected preservatives in pharmaceuticals;Talanta;2020-05
4. Methodical approaches to determination of sorbic and benzoic acid content in dairy products;Food Resources;2019-06-25
5. Skin Retention of Sorbates from an After Sun Formulation for a Broad Photoprotection;Cosmetics;2019-02-27
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