دورية أكاديمية

CHIRAL CAPILLARY ELECTROPHORESIS IN FOOD ANALYSIS

التفاصيل البيبلوغرافية
العنوان: CHIRAL CAPILLARY ELECTROPHORESIS IN FOOD ANALYSIS
المؤلفون: Herrero, Miguel, Simo, Caroline, Garcia-Cañas, Virginia, Fanali, Salvatore, Cifuentes, Alejandro
المساهمون: Food Analysis, Institute of Industrial Fermentations, Food Anaysis, Institute of Industrial Fermentation, Caracterización de Alimentos, Instituto de Fermentaciones Industriales, Institute of Chemical Methodologies, National Research Council of Italy
المصدر: ISSN: 0173-0835.
بيانات النشر: HAL CCSD
Wiley-VCH Verlag
سنة النشر: 2010
المجموعة: Archive ouverte HAL (Hyper Article en Ligne, CCSD - Centre pour la Communication Scientifique Directe)
مصطلحات موضوعية: Life Sciences
الوصف: International audience ; This review article addresses the different chiral capillary electrophoretic methods used to study and characterize foods and beverages through the enantiomeric separation of different food compounds such as amino acids, pesticides, polyphenols, etc. This work intends to provide an updated overview on the main applications of such enantioselective procedures together with their main advantages and drawbacks in food analysis. Some foreseeable applications and developments of these chiral CZE, CEC and MEKC methods for food characterization are also discussed. Papers that were published within the period January 2003-October 2009 are included, following the previous review on this topic by Simo et al. (Electrophoresis 2003, 24, 2431-2441).
نوع الوثيقة: article in journal/newspaper
اللغة: English
العلاقة: hal-00599460; https://hal.science/hal-00599460Test; https://hal.science/hal-00599460/documentTest; https://hal.science/hal-00599460/file/PEER_stage2_10.1002%252Felps.200900770.pdfTest
DOI: 10.1002/elps.200900770
الإتاحة: https://doi.org/10.1002/elps.200900770Test
https://hal.science/hal-00599460Test
https://hal.science/hal-00599460/documentTest
https://hal.science/hal-00599460/file/PEER_stage2_10.1002%252Felps.200900770.pdfTest
حقوق: info:eu-repo/semantics/OpenAccess
رقم الانضمام: edsbas.7B0E0B2
قاعدة البيانات: BASE