Capillary electrophoresis method for the discrimination between natural and artificial vanilla flavor for controlling food frauds-Reference-Cited by-同舟云学术

Capillary electrophoresis method for the discrimination between natural and artificial vanilla flavor for controlling food frauds

Author:

Lahouidak Samah¹²,Salghi Rachid³,Zougagh Mohammed¹²⁴^ORCID,Ríos Angel¹²^ORCID

Affiliation:

1. Department of Analytical Chemistry and Food Technology; University of Castilla La Mancha Ciudad Real; Spain

2. Regional Institute for Applied Scientific Research; IRICA; Ciudad Real Spain

3. Laboratory of Applied Chemistry and Environment; ENSA; Université Ibn Zohr; Agadir Morocco

4. Castilla-La Mancha Science and Technology Park; Albacete Spain

Funder

Ministerio de Economía y Competitividad

Publisher

Wiley

Subject

Clinical Biochemistry,Biochemistry,Analytical Chemistry

Link

Reference22 articles.

3. Code Fed. Regulat 1988 189 130 Government Printing Office Washington

4. 7th Amendment of the Cosmetic Directive (76/768/EEC)

5. Scientific Committee on Food, SCF/CS/ADD/FLAV/61 final 29/9/99

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