Determination of reducing sugars in selected beverages by capillary electrophoresis
- Author
- NOE, C. R1 ; LACHMANN, B1 ; MÖLLENBECK, S1 ; RICHTER, P1
[1] Institute of Pharmaceutical Chemistry, Johann Wolfgang Goethe-University of Frankfurt a.M., Marie-Curie-Strasse 9, 60439 Frankfurt/Main, Germany - Source
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A, European food research and technology (Print). 1999, Vol 208, Num 2, pp 148-152 ; ref : 21 ref
- ISSN
- 1431-4630
- Scientific domain
- Food science technology
- Publisher
- Springer, Berlin
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Keyword (fr)
- Adultération Boisson Café soluble Contrôle qualité Electrophorèse capillaire Electrophorèse zone Enantiomère Jus fruit Méthode analyse Sucre réducteur Vin
- Keyword (en)
- Adulteration Beverage Instant coffee Quality control Capillary electrophoresis Zone electrophoresis Enantiomer Fruit juice Analysis method Reducing sugar Wine
- Keyword (es)
- Adulteración Bebida Café instantáneo Control calidad Electroforesis capilar Electroforesis zonal Enantiómero Jugo fruta Método análisis Azúcar reductor Vino
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A01 Methods of analysis, processing and quality control, regulation, standards
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1816682
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1007/s002170050392 
https://dx.doi.org/10.1007/s002170050392
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