Capillary electrophoresis to approach sorbate usage in processed meat products in Brazil.

Mesquita, Estela; Petruci, João F S; Cardoso, Arnaldo A; Monteiro, Magali

Mesquita, Estela; Petruci, João F S; Cardoso, Arnaldo A; Monteiro, Magali.

Afiliación

Mesquita E; 1Department of Food and Nutrition, School of Pharmaceutical Science, São Paulo State University - UNESP, Araraquara, SP 14800-903 Brazil.
Petruci JFS; 2Department of Analytical Chemistry, Chemistry Institute, São Paulo State University- UNESP, Araraquara, SP 14800-060 Brazil.
Cardoso AA; 2Department of Analytical Chemistry, Chemistry Institute, São Paulo State University- UNESP, Araraquara, SP 14800-060 Brazil.
Monteiro M; 1Department of Food and Nutrition, School of Pharmaceutical Science, São Paulo State University - UNESP, Araraquara, SP 14800-903 Brazil.

J Food Sci Technol ; 55(1): 443-447, 2018 Jan.

Article en En | MEDLINE | ID: mdl-29358839

Palabras clave

Capillary electrophoresis; Preservatives; Processed meat products; Sorbate

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE País/Región como asunto: America do sul / Brasil Idioma: En Revista: J Food Sci Technol Año: 2018 Tipo del documento: Article Pais de publicación: India

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