Correlation between acidic ninhydrin and HPLC methods to evaluate fraudulent addition of whey in milk
Author:
Publisher
EDP Sciences
Subject
Food Science
Link
http://lait.dairy-journal.org/10.1051/lait:2004018/pdf
Cited by 21 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Detecting whey adulteration of powdered milk by analysis of volatile emissions using a MOS electronic nose;International Dairy Journal;2024-10
2. Biomolecules Derived from Whey;Biomolecules from Natural Sources;2022-04-22
3. Biological, functional and nutritional properties of caseinomacropeptide from sweet whey;Critical Reviews in Food Science and Nutrition;2021-11-22
4. Índice de CMP em leite pasteurizado comercializado em Minas Gerais, Brasil, durante os anos de 2011 a 2017;Arquivo Brasileiro de Medicina Veterinária e Zootecnia;2020-04
5. A spectrophotometric procedure for sialic acid determination in milk employing a flow-batch analysis system with direct heating;Microchemical Journal;2019-06
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