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Bioactive Molecules in Food
Published 2019Table of Contents: “….): Identification and quantification by 1H NMR -- Rheology of food gum -- Amino acid assay in beverages -- Determination of certified color additives in food products using liquid chromatography -- Biosensors in food processing -- Detection of Botulinum Neurotoxin in food -- Separation and determination of fructose, sorbitol, glucose and sucrose in fruits -- The evolution of analytical chemistry methods in foodomics -- Method for the prediction of acrylamide content in French-fried potato -- Encapsulation technologies for food industry -- Current challenges in polyphenol analytical chemistry -- GLC/HPLC method for saffron (Crocus sativus L.) -- Isoflavones and anthocyanins analysis in soybean -- Multiclass determination of phytochemicals in vegetables and fruits by ultra HPLC.…”
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