Recent advances in capillary electrophoresis methods for food analysisFrazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 (2001) Recent advances in capillary electrophoresis methods for food analysis. Electrophoresis, 22 (19). pp. 4197-4206. ISSN 0173-0835 Full text not archived in this repository. It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing. To link to this item DOI: 10.1002/1522-2683(200111)22:19<4197::AID-ELPS4197>3.0.CO;2-G Abstract/SummaryThis 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.
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