Optimization of cheese sample preparation methodology for free amino acid analysis by capillary isotachophoresis
Author:
Funder
Polish Ministry of Science and Higher Education
Publisher
Elsevier BV
Subject
Food Science
Reference26 articles.
1. Determination of amino acids in grape-derived products: a review;Callejón;Talanta,2010
2. Application of UHPLC for the simultaneous analysis of free amino acids and biogenic amines in ripened acid-curd cheeses;Fiechter;Journal of Chromatography B,2013
3. Microbial, chemical and sensorial variables of the Spanish traditional blue-veined Cabrales cheese, as affected by inoculation with commercial Penicillium roqueforti spores;Flórez;European Food Research and Technology,2006
4. Recent progress in capillary isotachophoresis;Gebauer;Electrophoresis,2000
5. Recent progress in analytical capillary isotachophoresis;Gebauer;Electrophoresis,2011
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