False positive effect of sulfur sources used in growing and processing of vine (<i>Vitis Vinifera</i>L.) leaves on the results of dithiocarbamate analysis based on carbon disulfide measurement-Reference-Cited by-同舟云学术

False positive effect of sulfur sources used in growing and processing of vine (Vitis ViniferaL.) leaves on the results of dithiocarbamate analysis based on carbon disulfide measurement

Published:2022-06-30 Issue:9 Volume:39 Page:1565-1575
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Arslan Sinan¹^ORCID,Güler Ali²^ORCID,Güngör Nurdan²^ORCID,Dağaşan Özlem³,Yiğitkaya Sema¹,Kale Leyla Yeşim⁴,Numanoğlu Eren¹,Balaban Beyza¹,Özaltın Kadir Emre²,Merken Özen²,Kacar Güneş⁴

Affiliation:

1. Ministry of Agriculture and Forestry, General Directorate of Food and Control, Ankara, Türkiye

2. Ministry of Agriculture and Forestry, Viticulture Research Institute, Manisa, Türkiye

3. Ministry of Agriculture and Forestry, Food Control Laboratory Directorate, Antalya, Türkiye

4. Provincial Directorate of Agriculture and Forestry, Ministry of Agriculture and Forestry, Manisa, Türkiye

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19440049.2022.2093987

Reference39 articles.

1. The false positive effect of residue of sulphur sources on dithiocarbamate analysis based on CS2 measurement

2. Ashley R. 2009. Grapevine nutrition- an australian perspective. foster’s wine Estates Americas. [accessed 2022]. https://ucanr.edu/sites/nm/files/76731.pdf.

3. Assocıatıon of Offıcıal Analytıcal Collaboratıon (AOAC). 2000. AOAC (990.28) sulfites in foods, optimized monier-williams method. Food Chemical Codex (FCC) IV, “Sulfur Dioxide Determination”. 841–842.

4. Assocıatıon of Offıcıal Analytıcal Collaboratıon (AOAC) 2007. AOAC (947.05) acidity of milk. AOAC International 19th Ed.

5. Volatile sulfur compounds in pasteurised and UHT milk during storage

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