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HPLC analysis of organic acids in lactic acid fermented vegetables
SIK – Svenska livmedelsinstitutet.
1983 (English)In: Zeitschrift für Lebensmittel-Untersuchung und -Forschung, ISSN 0044-3026, Vol. 176, no 6, 440-443 p.Article in journal (Refereed)
Abstract [en]

An HPLC technique is described for the analysis of organic acids in lactic acid fermented vegetables. An Aminex HPX-87 column with 0.013 M-H 2SO 4 as mobile phase was used. Separation data are presented for oxalic, citric, tartaric, malic, succinic, lactic, formic, acetic, propionic, and butyric acids. Interference problems from sugars are also reported. © 1983 J. F. Bergmann Verlag.

Place, publisher, year, edition, pages
1983. Vol. 176, no 6, 440-443 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-9445DOI: 10.1007/BF01042558OAI: oai:DiVA.org:ri-9445DiVA: diva2:967320
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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SIK – Svenska livmedelsinstitutet
Food Science

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