Simultaneous determination of some heterocyclic amines (HCAs) in processed foods by liquid chromatography tandem mass spectrometry (LC-MS/MS)

Heterocyclic amines (HCAs) are a group of more than 25 chemical compounds containing at least one heterocyclic ring, often produced during the processing of foods such as meat and fish at high temperatures. HCAs have been shown to be carcinogenic and mutagenic. The International Agency for Research...

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主要な著者:	Phung Cong Ly, Tran Cao Son, Bui Cao Tien, Nguyen Thi Anh Huong, Nguyen Thi Hong Ngoc
フォーマット:	Artigo
言語:	Inglês
出版事項:	National Institute for Food Control 2026-03-01
シリーズ:	Tạp chí Kiểm nghiệm và An toàn thực phẩm
主題:	heterocyclic amine hcas lc-ms/ms processed food
オンライン･アクセス:	https://vjfc.nifc.gov.vn/article?id=4629
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