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Capillary electrophoresis: a new analytical tool for food science

Authors
Journal
Trends in Food Science & Technology
0924-2244
Publisher
Elsevier
Publication Date
Volume
3
Identifiers
DOI: 10.1016/0924-2244(92)90103-4

Abstract

Abstract Capillary electrophoresis (CE) is a new technology for the separation of molecules on the basis of their intrinsic charge. A wide range of methods, including free solution electrophoresis, isoelectric focusing and isotachophoresis, is available for the separation and quantification of many biomolecules. The combination of efficiency, sensitivity and speed of separation promises to make CE widely used in the analysis of a variety of compounds found in food systems.

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