Quantification of cresols in liquid smoke samples employing liquid–liquid extraction with low-temperature purification and analysis by gas chromatography–mass spectrometry
Author:
Affiliation:
1. Institute of Agricultural Sciences, Federal University of Minas Gerais, Montes Claros, Minas Gerais, Brazil
Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Fundação de Amparo à Pesquisa do Estado de Minas Gerais
Publisher
Informa UK Limited
Link
https://www.tandfonline.com/doi/pdf/10.1080/03601234.2024.2384717
Reference47 articles.
1. Varlet, V.; Serot, T.; Prost, C. Smoke Flavoring Technology in Seafood. In Handbook of Seafood and Seafood Products Analysis, 1st ed.; Nollet, L. M. L., Toldra, F., Eds. CRC Press: Boca Raton, FL, USA, 2010; pp. 233–254
2. Functionality of liquid smoke as an all-natural antimicrobial in food preservation
3. Liquid Smoke Production Quality from Raw Materials Variation and Different Pyrolysis Temperature
4. Levels of benzo [a] pyrene and other polycyclic aromatic hydrocarbons in liquid smoke flavour and some smoked foods
5. Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings
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