Determination of parabens in sweeteners by capillary electrochromatography
Braz. j. pharm. sci; 47 (4), 2011
Parabens, common food preservatives, were analysed by capillary electrochromatography, using a commercial C18 silica (3 µm, 40 cm × 100 µm i. d.) capillary column as separation phase. In order to optimise the separation of these preservatives, the effects of mobile phase composition on the separation ...