Lactose, galactose and glucose determination in naturally “lactose free” hard cheese: HPAEC-PAD method validation-Reference-Cited by-同舟云学术

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Lactose, galactose and glucose determination in naturally “lactose free” hard cheese: HPAEC-PAD method validation

Published:2017-04 Issue: Volume:220 Page:18-24
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Monti Lucia,Negri Stefano,Meucci Aurora,Stroppa Angelo,Galli Andrea,Contarini Giovanna

Funder

Grana Padano Protection Consortium

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. Key aspects of analytical method validation and linearity evaluation;Araujo;Journal of Chromatography B,2009

2. Evaluation of different derivatisation approaches for gas chromatographic–mass spectrometric analysis of carbohydrates in complex matrices of biological and synthetic origin;Becker;Journal of Chromatography A,2013

3. Determination of mono- and disaccharides in milk and milk products by high performance anion-exchange chromatography with pulsed amperometric detection;Cataldi;Analytica Chimica Acta,2003

4. Isocratic separations of closely-related mono- and disaccharides by high-performance anion-exchange chromatography with pulsed amperometric detection using dilute alkaline spiked with barium acetate;Cataldi;Journal of Chromatography A,1999

5. Analysis of mono- and disaccharides in milk-based formulae by high-performance liquid chromatography with refractive index detection;Chavez-Servin;Journal of Chromatography A,2004

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