CAPILLARY ISOTACHOPHORESIS OF ORGANIC-ACIDS PRODUCED BY SELECTED MICROORGANISMS DURING LACTIC-ACID FERMENTATION

被引：16

作者：

KAROVICOVA, J ^{[1
]}

POLONSKY, J ^{[1
]}

DRDAK, M ^{[1
]}

SIMKO, P ^{[1
]}

VOLLEK, V ^{[1
]}

机构：

[1] SLOVAK UNIV TECHNOL BRATISLAVA, FAC CHEM TECHNOL, RADLINSKEHO 9, CS-81237 BRATISLAVA, CZECHOSLOVAKIA

来源：

JOURNAL OF CHROMATOGRAPHY | 1993年 / 638卷 / 02期

关键词：

D O I：

10.1016/0021-9673(93)83434-T

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

Organic acids present in samples of vegetables [green peas, carrots, celery, paprika (capsicum) and onions] after lactic acid fermentation by selected microorganisms were determined by capillary isotachophoresis. Lactic, acetic, phosphoric, citric, propionic and butyric acid and potassium sorbate were determined.

引用

页码：241 / 246

页数：6

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