Effect of a different mobile phase on LC–ESI–MS/MS performance for the identification and quantitation of polar and nonpolar heterocyclic amines in cooked chicken-Reference-Cited by-同舟云学术

Effect of a different mobile phase on LC–ESI–MS/MS performance for the identification and quantitation of polar and nonpolar heterocyclic amines in cooked chicken

Published:2019-10-15 Issue:1 Volume:14 Page:262-271
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Jinap S.,Jaafar S. N.,Hasnol N. D. S.,Jahurul M. H. A.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11694-019-00288-0.pdf

Reference44 articles.

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3. C.Y. Tai, K.H. Lee, B.H. Chen, Effects of various additives on the formation of heterocyclic amines in fried fish fibre. Food Chem. 75, 309–316 (2001)

4. J. Damašius, P.R. Venskutonis, R. Ferracane, V. Fogliano, Assessment of the influence of some spice extracts on the formation of heterocyclic amines in meat. Food Chem. 126, 149–156 (2011)

5. K. Puangsombat, P. Gadgil, T.A. Houser, M.C. Hunt, J.S. Smith, Heterocyclic amine content in commercial ready to eat meat products. Meat Sci. 88, 227–233 (2011)

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