Application of Liquid Chromatography in Food Analysis

Food products are very complex mixtures consisting of naturally occurring compounds and other substances, generally originating from technological processes, agrochemical treatments, or packaging materials. However, food is no longer just a biological necessity for survival. Society demands healthy...

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מחברים אחרים:	Núñez, Oscar (Editor), Lucci, Paolo (Editor)
פורמט:	Book Chapter
יצא לאור:	Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020
נושאים:	Research & information: general confectionery fats positional isomers silver-ion HPLC triglycerides high performance liquid chromatography UV detection multivariate calibration food authentication olive oils fraud quantitation controlled environment far infrared irradiation (FIR) light emitting diode (LED) light flavonoid soybean sprouts food and feed analysis liquid chromatography challenges nutritional analysis additives contaminants polyphenols protected designation of origin coupages sparkling wine (cava) characterization chemometrics Passifloraceae Solanaceae hypoglycaemic α-amylase n/a
גישה מקוונת:	Get Fullteks DOAB: description of the publication
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!

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Get Fullteks
DOAB: description of the publication

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סימן המיקום:	A1234.567
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Application of Liquid Chromatography in Food Analysis

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3rd Floor Main Library

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