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Herein we present the development of a powerful CE–UV method able to detect and quantify an important number of phenolic acids in 13 varieties of avocado fruits at 2 ripening stages. All the variables involved in CE separation were exhaustively optimized and the best results were obtained with a capillary of 50μm i.d.×50cm effective length, sodium tetraborate 40mM at a pH of 9.4, 30kV, 25°C, 10s of...
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