An improved method for determining free amino acids by RP-HPLC/DAD with o-phthalaldehyde derivatization: Method evaluation in beers and wines-Reference-Cited by-同舟云学术

An improved method for determining free amino acids by RP-HPLC/DAD with o-phthalaldehyde derivatization: Method evaluation in beers and wines

Published:2024-03 Issue: Volume:435 Page:137591
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

de Sousa Fontes Viviane Maria,Colombo Pimentel Tatiana,Martins da Silva Ana Beatriz,Suely Madruga Marta,Magnani Marciane,dos Santos Lima Marcos

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

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2. Evaluation of craft beers through the direct determination of amino acids by capillary electrophoresis and principal component analysis;Aredes;Food Chemistry,2021

3. BJCP (2021). Beer Judge Certification Program-BJCP, 2021. Ed. Gordon Strong & Kristen England. Available in: https://www.bjcp.org/bjcp-style-guidelines/.

4. Brazil (2011). Ministério da Agricultura, Pecuária e Abastecimento-MAPA. Guia de Validação e Controle de Qualidade Analítica: Fármacos em Produtos para Alimentação Animal e Medicamentos Veterinários. Secretaria de Defesa Agropecuária, Brasília, 2011. Retrieved from: https://www.gov.br/agricultura/pt-br/assuntos/lfda/arquivos-publicacoes-laboratorio/guia-de-validacao-controle-de-qualidade-analitica.pdf/view.

5. Brazil (2017). Brazilian Health Regulatory Agency-ANVISA. Resolution-RE n◦ 166, July 24, 2017. Guide for validation of analytical methods. Brasília, 2017. Available in: https://www.in.gov.br/materia/-/asset_publisher/Kujrw0TZC2Mb/content/id/19194581/do1-2017-07-25-resolucao-rdc-n-166-de-24-de-julho-de-2017-19194412.