Answers are grounded in this paper and cite their sources.
This article reviews recent developments in the application of capillary electrophoresis (CE) for the analysis of foods and food components. CE has been applied to a number of important areas of food analysis and is fast becoming an established technique within food analytical and research laboratories. Papers are reviewed that were published during the two years to date following the previous review (Electrophoresis 2001, 22, 4197-4206).
No takes yet. Share an insight, caveat, or question.
Frazier et al. (2003) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: