Entering Another Dimension: The Benefits of Multi‑2D LC×LC in Food Analysis
February 15th 2024Lidia Montero and Miguel Herrero from the Institute of Food Science Research in Spain discuss the evolving role of comprehensive two-dimensional liquid chromatography (LC×LC) and multi-second dimension LC×LC (multi-2D LC×LC) in food analysis.
Calibrating the Low Molar Mass Range in GPC/SEC Using Oligomer Peaks
February 15th 2024Reliable calibration curves in the low molar mass region can be obtained when using the elution volumes of all separated oligomers of low molar mass standards on high resolution columns. This article explains how to do this.