Improvement and Validation of an Analytical Method for Propionic Acid and Salts (Sodium, Calcium, and Potassium) in Foods-Reference-Cited by-同舟云学术

Improvement and Validation of an Analytical Method for Propionic Acid and Salts (Sodium, Calcium, and Potassium) in Foods

Published:2024-05-31 Issue:5 Volume:53 Page:452-458
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Cho Geun hee¹^ORCID,Lim June seok¹^ORCID,Lim Ji-Hyun²^ORCID,Oh Geon²^ORCID,Fu Xiaolu²^ORCID,Men Xiao²^ORCID,Choi Sun-Il¹^ORCID,Lee Ok-Hwan¹²^ORCID

Affiliation:

1. Department of Food Science and Biotechnology, Kangwon National University

2. Department of Food Biotechnology and Environmental Science, Kangwon National University

Funder

National Research Foundation of Korea

Publisher

The Korean Society of Food Science and Nutrition

Link

https://pdf.medrang.co.kr/JKFN/2024/053/JKFN053-05-04.pdf

Reference23 articles.

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2. Development and validation of a multipurpose and multicomponent method for the simultaneous determination of six synthetic dyes in different foodstuffs by HPLC-UV-DAD

3. Chen HG, Wang YF, Sun JH, et al. Determination of volatile fatty acids by hollow fiber supported liquid membrane extraction coupled with gas chromatography. Food Sci. 2012. 33(24):190-196.

4. Choi SH, Yoo CK, Hwang JH, et al. Modification and validation of analytical method for oxypaeoniflorin and paeoniflorin in moutan cortex radicis extract. J Korean Soc Food Sci Nutr. 2017. 46:1091-1096.

5. Establishment and Validation of an Optimized Analytical Method for Sodium Copper Chlorophyllin in Food Using HPLC and LC/MS