Rapid Determination of Acrylamide by HILIC-MS/MS in Selected Food Samples
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Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s12161-024-02676-9.pdf
Reference39 articles.
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2. Cech NB, Enke CG (2001) Practical implications of some recent studies in electrospray ionization fundamentals. Mass Spectrom Rev 20:362–387. https://doi.org/10.1002/mas.10008
3. Desmarchelier A, Bebius A, Reding F, Griffin A, Fernandez MA, Beasley J, Clauzier E, DelatouraT, (2022) Towards a consensus LC-MS/MS method for the determination of acrylamide in food that prevents overestimation due to interferences. Food Addit Contam Part A 39(4):653–666. https://doi.org/10.1080/19440049.2021.2022773
4. Eslamizad S, Kobarfard F, Tsitsimpikou C, Tsatsakis A, Tabib K, Yazdanpanah H (2019) Health risk assessment of acrylamide in bread in Iran using LC-MS/MS. Food Chem Toxicol 126:162–168. https://doi.org/10.1016/j.fct.2019.02.019
5. EU Commission Regulation (2017) Establishing mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food
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