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Title

Compositional analysis of foods

AuthorsIbáñez, Elena ; Cifuentes, Alejandro
Issue Date2013
PublisherElsevier
CitationLiquid Chromatography (Applications) Cap.11: 295-317 (2013)
AbstractAnalysis of foods and food components using liquid chromatography (LC) is presented in this chapter, paying special attention to the analysis of carbohydrates, vitamins, amino acids, peptides, proteins, and lipids as well as other minor food compounds (e.g., polyphenols and carotenoids) and food additives used as preservatives, antioxidants, colorants, or sweeteners. The text includes fundamentals about their physiological roles together with sample preparation and LC conditions used for their analysis in foods.
URIhttp://hdl.handle.net/10261/109490
DOI10.1016/B978-0-12-415806-1.00011-5
Identifiersdoi: 10.1016/B978-0-12-415806-1.00011-5
isbn: 978-0-12-415806-1
Appears in Collections:(CIAL) Libros y partes de libros
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