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...

Descripción completa

Guardado en:
Detalles Bibliográficos
Publicado en:Toxicol Res
Autores principales: Kim, Wooseok, Jeong, Yun A, On, Jiwon, Choi, Ari, Lee, Jee-yeon, Lee, Joon Goo, Lee, Kwang-Geun, Pyo, Heesoo
Formato: Artigo
Lenguaje:Inglês
Publicado: The Korean Society Of Toxicology 2015
Materias:
Research-Article
Acceso en línea: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
Etiquetas: Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!

Ejemplares similares