Determination of mono- and diacylglycerols from E 471 food emulsifiers in aerosol whipping cream by high-performance thin-layer chromatography–fluorescence detection

Mono- and diacylglycerol (MAG and DAG) emulsifiers (E 471) are widely applied to regulate techno-functional properties in different food categories, for example, in dairy products. A method for the determination of MAG and DAG in aerosol whipping cream by high-performance thin-layer chromatography w...

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Detalles Bibliográficos
Autores principales: Oellig, Claudia, Blankart, Max, Hinrichs, Jörg, Schwack, Wolfgang, Granvogl, Michael
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2020
Materias:
Research Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7533252/
https://www.ncbi.nlm.nih.gov/pubmed/32862272
http://dx.doi.org/10.1007/s00216-020-02876-2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7533252/
https://www.ncbi.nlm.nih.gov/pubmed/32862272
http://dx.doi.org/10.1007/s00216-020-02876-2

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