Analysis of Nine Food Additives in Red Wine by Ion-Suppression RP-HPLC using Trifluoroacetic Acid and Ammonium Acetate as Ion-Suppressors

News   Oct 17, 2012

 
Analysis of Nine Food Additives in Red Wine by Ion-Suppression RP-HPLC using Trifluoroacetic Acid and Ammonium Acetate as Ion-Suppressors
 
 
 
FURTHER INFORMATION
 

Like what you just read? You can find similar content on the communities below.

Analysis & Separations Applied Sciences

To personalize the content you see on Technology Networks homepage, Log In or Subscribe for Free

LOGIN SUBSCRIBE FOR FREE

Comments | 0 ADD COMMENT