Summary
Liquid chromatography has been used for the determination of amino acids, sugars and biogenic amines in food. Some special problems, for example, determination of patuline in apple juice, hyoscyamine and scopolamine in french beans preserves, were also solved by HPLC.
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Pechanek, U., Blaicher, G., Pfannhauser, W. et al. Application of column liquid chromatography (HPLC) to special problems in food chemistry a laboratory note. Chromatographia 13, 421–427 (1980). https://doi.org/10.1007/BF02261523
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DOI: https://doi.org/10.1007/BF02261523