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documento electrónico

Application of capillary electrophoresis to the characterization of processed cheeses.

B MIRALLES, Autor ; M RAMOS, Autor ; L. AMIGO, Autor

Capillary electrophoresis using a hydrophilically coated capillary and a low pH buffer containing urea has been used to characterize processed cheeses. Different electrophoretic patterns were obtained depending on the ingredients used in the ble[...]

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