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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Pubblicato in:Toxicol Res
Autori principali: Kim, Wooseok, Jeong, Yun A, On, Jiwon, Choi, Ari, Lee, Jee-yeon, Lee, Joon Goo, Lee, Kwang-Geun, Pyo, Heesoo
Natura: Artigo
Lingua:Inglês
Pubblicazione: The Korean Society Of Toxicology 2015
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Research-Article
Accesso online: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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