Simultaneous Determination of Preservatives in Dairy Products by HPLC and Chemometric Analysis

Cheese and yogurt are two kinds of nutritious dairy products that are used worldwide. The major preservatives in dairy products are sodium benzoate, potassium sorbate, and natamycin. The maximum permitted levels for these additives in cheese and yogurt are established according to Iranian national s...

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Detalles Bibliográficos
Autores principales: Zamani Mazdeh, Fatemeh, Sasanfar, Sima, Chalipour, Anita, Pirhadi, Elham, Yahyapour, Ghazal, Mohammadi, Armin, Rostami, Akram, Amini, Mohsen, Hajimahmoodi, Mannan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2017
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5394403/
https://www.ncbi.nlm.nih.gov/pubmed/28473855
http://dx.doi.org/10.1155/2017/3084359

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5394403/
https://www.ncbi.nlm.nih.gov/pubmed/28473855
http://dx.doi.org/10.1155/2017/3084359

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