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Improvement of a GC–MS analytical method for the simultaneous detection of 3-MCPD and 1,3-DCP in food
Chloropropanols such as 3-monochloropropane-1,2-diol (3-MCPD) and 1,3-dichloropropan-2-ol (1,3-DCP) are produced by heat treatment in the presence of fat and hydrochloric acid during the manufacture of food stuffs such as hydrolyzed vegetable protein and soy sauce. 3-MCPD and 1,3-DCP have been detec...
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| 出版年: | Food Sci Biotechnol |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer Singapore
2018
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049667/ https://ncbi.nlm.nih.gov/pubmed/30263812 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-0312-6 |
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