Comparison of capillary electrophoresis and high performance liquid chromatography methods for caffeine determination in decaffeinated coffee

Decaffeinated coffee accounts for 10 percent of coffee sales in the world; it is preferred by consumers that do not wish or are sensitive to caffeine effects. This article presents an analytical comparison of capillary electrophoresis (CE) and high performance liquid chromatography (HPLC) methods fo...

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Veröffentlicht in:	Ciência e tecnologia de alimentos 2013-01, Vol.33 (1), p.186-191
Hauptverfasser:	Bizzotto, Carolina Schaper, Meinhart, Adriana Dillenburg, Ballus, Cristiano Augusto, Ghiselli, Gislaine, Godoy, Helena Teixeira
Format:	Artikel
Sprache:	eng
Schlagworte:	FOOD SCIENCE & TECHNOLOGY
Online-Zugang:	Volltext
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