Analytical methods for the determination of 3‐chloro‐1,2‐propandiol and 2‐chloro‐1,3‐propandiol in hydrolysed vegetable protein, seasonings and food products using gas chromatography/ion trap tandem mass spectrometry-Reference-Cited by-同舟云学术

Analytical methods for the determination of 3‐chloro‐1,2‐propandiol and 2‐chloro‐1,3‐propandiol in hydrolysed vegetable protein, seasonings and food products using gas chromatography/ion trap tandem mass spectrometry

Published:1998-05 Issue:4 Volume:15 Page:451-465
ISSN:0265-203X
Container-title:Food Additives and Contaminants
language:en
Short-container-title:Food Additives and Contaminants

Author:

Hamlet Colin G.

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,Chemistry (miscellaneous),Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/02652039809374666

Reference14 articles.

1. Mechanism of formation of chloropropanols present in protein hydrolysates

2. Determination of residual epichlorohydrin and 3-chloropropanediol in water by gas chromatography with electron-capture detection

3. Determination of 3-chloropropane-1,2-diol in liquid hydrolysed vegetable proteins by capillary gas chromatography with flame ionization detection

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