Validation of UPLC method on the determination of formaldehyde in smoked meat products
Author:
Affiliation:
1. College of Food Engineering, LuDong University, Yantai, China
2. College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agriculture University, Nanjing, China
Funder
Natural Science Foundation of Shandong Province, China
the Natural Science Foundation of Shandong Province, China
Talents Introduction of Lu Dong University
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1479714
Reference25 articles.
1. Polycyclic aromatic hydrocarbons in farmed rainbow trout (Oncorhynchus mykiss) processed by traditional flue gas smoking and by liquid smoke flavourings
2. Optimization of extraction procedure for formaldehyde assay in smoked meat products
3. A simple naphthalene-based fluorescent probe for high selective detection of formaldehyde in toffees and HeLa cells via aza-Cope reaction
4. An air-driving FI device with merging zones technique for the determination of formaldehyde in beers
5. Determination of formaldehyde in bovine milk using a high sensitivity HPLC-UV method
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