Recent advances in the application of capillary electrophoresis for food analysis

被引：51

作者：

Frazier, RA ^{[1
]}

Papadopoulou, A ^{[1
]}

机构：

[1] Univ Reading, Sch Food Biosci, Reading RG6 6AP, Berks, England

来源：

ELECTROPHORESIS | 2003年 / 24卷 / 22-23期

关键词：

capillary electrophoresis; food analysis; review;

D O I：

10.1002/elps.200305633

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

This article reviews recent developments in the application of capillary electrophoresis (CE) for the analysis of foods and food components. CE has been applied to a number of important areas of food analysis and is fast becoming an established technique within food analytical and research laboratories. Papers are reviewed that were published during the two years to date following the previous review.

引用

页码：4095 / 4105

页数：11

共 110 条

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