Determination of parabens in sweeteners by capillary electrochromatography
Parabens, common food preservatives, were analysed by capillary electrochromatography, using a commercial C18 silica (3 µm, 40 cm × 100 µm i. d.) capillary column as separation phase. In order to optimise the separation of these preservatives, the effects of mobile phase composition on the separatio...
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| Main Authors: | , , , |
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| Format: | Book |
| Published: |
Universidade de São Paulo,
2011-12-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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