The previously optimised HPLC method described in Part 1 was applied to the analysis of some Irish-brewed beers. The results indicated that electrochemical detection was more suitable than UV detection with respect to sensitivity and selectivity.
P. J. Hayes, M. R. Smyth and I. McMurrough, Analyst, 1987, 112, 1205 DOI: 10.1039/AN9871201205
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