Simultaneous Determination of Lactulose and Lactose in Conserved Milk by HPLC-RID
Heat treatment is applied to dairy products to ensure microbiological quality and increase the shelf life. However, a suitable control of this process is necessary to guarantee nutritional and sensory quality. The aim of this study is to adapt the high performance liquid chromatography (HPLC) method...
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Main Authors: | , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Wiley
2015-01-01
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Series: | Journal of Chemistry |
Online Access: | http://dx.doi.org/10.1155/2015/185967 |
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