Molnár-Perl I. Role of chromatography in the analysis of sugars, carboxylic acids and amino acids in food.
J Chromatogr A 2000;
891:1-32. [PMID:
10999622 DOI:
10.1016/s0021-9673(00)00598-7]
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Abstract
An overview is presented of chromatographic methods currently in use to determine sugars, carboxylic acids and amino acids in foods: high-performance liquid chromatography, gas chromatography and capillary electrophoresis. As a basis of selection the following approaches can be distinguished: quantitation of constituents of several food matrices, without derivatization and in the form of different derivatives, in the presence of the matrix, or subsequently to various work-up procedures.
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