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Comparison of trapping efficiency of dicarbonyl trapping agents and reducing agents on reduction of furanoic compounds in commercially available soy sauce varieties
This study has conducted to determine the concentration levels of furan, furfural and 2-methylfuran in the six commercially available soy sauce varieties by an optimized Gas Chromatography Tripple Quadruple Mass Spectrometry. The extraction of analytes was performed by solid phase microextraction us...
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| 發表在: | J Food Sci Technol |
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| Main Authors: | , , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Springer India
2020
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8196137/ https://ncbi.nlm.nih.gov/pubmed/34194090 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04760-4 |
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