Absolute quantification for benzoic acid in processed foods using quantitative proton nuclear magnetic resonance spectroscopy-Reference-Cited by-同舟云学术

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Absolute quantification for benzoic acid in processed foods using quantitative proton nuclear magnetic resonance spectroscopy

Published:2012-09 Issue: Volume:99 Page:342-348
ISSN:0039-9140
Container-title:Talanta
language:en
Short-container-title:Talanta

Author:

Ohtsuki Takashi,Sato Kyoko,Sugimoto Naoki,Akiyama Hiroshi,Kawamura Yoko

Funder

Grant-in-Aid for Scientific Research from the Ministry of Health, Labour, and Welfare of Japan.

Publisher

Elsevier BV

Subject

Analytical Chemistry

Reference37 articles.

1. Benzoic acid in agricultural food products and processed foods.

2. Benzoic acid as a natural compound in cultured dairy products and cheese

3. Determination of preservatives by integrative coupling method of headspace liquid-phase microextraction and capillary zone electrophoresis

4. Simultaneous gas chromatographic determination of food preservatives following solid-phase extraction

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