Analysis of 3-MCPD and 1,3-DCP in Various Foodstuffs Using GC-MS

3-Monochloro-1,2-propanediol (3-MCPD) and 1,3-dichloro-2-propanol (1,3-DCP) are not only produced in the manufacturing process of foodstuffs such as hydrolyzed vegetable proteins and soy sauce but are also formed by heat processing in the presence of fat and low water activity. 3-MCPD exists both in...

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Detalhes bibliográficos
Publicado no:Toxicol Res
Main Authors: Kim, Wooseok, Jeong, Yun A, On, Jiwon, Choi, Ari, Lee, Jee-yeon, Lee, Joon Goo, Lee, Kwang-Geun, Pyo, Heesoo
Formato: Artigo
Idioma:Inglês
Publicado em: The Korean Society Of Toxicology 2015
Assuntos:
Research-Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4609979/
https://ncbi.nlm.nih.gov/pubmed/26483891
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5487/TR.2015.31.3.313
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