Detection and Identification of Adulteration in Vinegar Samples Based on Reversed-Phase High-Performance Liquid Chromatographic (RP-HPLC) Strategies-Reference-Cited by-同舟云学术

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Detection and Identification of Adulteration in Vinegar Samples Based on Reversed-Phase High-Performance Liquid Chromatographic (RP-HPLC) Strategies

Published:2021-12-15 Issue:1 Volume:2 Page:21-30
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Mohamed Sabrein H.¹²,Salim Alyaa I.³^ORCID,Issa Yousry M.²,Ali Asmaa E.⁴

Affiliation:

1. Chemistry Department, College of Science, Jouf University, P.O. Box 2014, Sakaka 42421, Saudi Arabia

2. Chemistry Department, Faculty of Science, Cairo University, Giza 12613, Egypt

3. Faculty of Engineering and Applied Science, Nile University, Giza 14521, Egypt

4. Chemistry Administration, Ministry of Trade and Industry, Cairo 123456, Egypt

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.1c00169

Reference35 articles.

1. Cognitive chaos on spectrofluorometric data to quantitatively unmask adulterations of a PDO vinegar

2. Varieties, production, composition and health benefits of vinegars: A review

3. Analytical strategies for determination of cadmium in Brazilian vinegar samples using ET AAS

4. Production of vinegar from purple sweet potato in a liquid fermentation process and investigation of its antioxidant activity

5. Improvement of solar based rainwater disinfection by using lemon and vinegar as catalysts

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