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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| Автори: | , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Universidade de São Paulo, Faculdade de Ciências Farmacêuticas
2011-12-01
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| Серія: | Brazilian Journal of Pharmaceutical Sciences |
| Предмети: | |
| Онлайн доступ: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502011000400015 |
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