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Rapid separation of a group of eight antioxidants by coelectroosmotic capillary electrophoresis and their preliminary determination in foods (cereal, wine, and beer) is described. The compounds studied were protocatechuic acid, salicylic acid, p-hydroxybenzoic acid, vanillic acid, syringic acid, p-coumaric acid, ferulic acid, and sinapic acid. The best separation was achieved by use of a running buffer...
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