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Recent advances in capillary electrophoresis methods for food analysis

Frazier, R. A. (2001) Recent advances in capillary electrophoresis methods for food analysis. Electrophoresis, 22 (19). pp. 4197-4206. ISSN 0173-0835

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To link to this article DOI: 10.1002/1522-2683(200111)22:19<4197::AID-ELPS4197>3.0.CO;2-G

Abstract/Summary

This review article addresses recent advances in the analysis of foods and food components by capillary electrophoresis (CE). CE has found application to a number of important areas of food analysis, including quantitative chemical analysis of food additives, biochemical analysis of protein composition, and others. The speed, resolution and simplicity of CE, combined with low operating costs, make the technique an attractive option for the development of improved methods of food analysis for the new millennium.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food and Bioprocessing Research Group
ID Code:7977
Publisher:Wiley

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