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Determination of association constants between 5′-guanosine monophosphate gel and aromatic compounds by capillary electrophoresis

✍ Scribed by Yamaguchi, Kaori; Takeyasu, Nobuyuki; Kaneta, Takashi


Book ID
122777587
Publisher
Elsevier Science
Year
2013
Tongue
English
Weight
538 KB
Volume
1288
Category
Article
ISSN
1873-3778

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## Abstract A capillary zone clectrophoresis method was developed for the determination of IMP and GIMP, commonly used as flavor enhancers in poultry feed, in a real sample of complex composition. A baseline separation of inosine 5′‐monophosphate and guanosine 5′‐monophosphate was achieved within 1