Comparison of Different Solid-Phase Extraction Methods for the Analysis of Heterocyclic Amines from Pan-Fried Pork Meat-Reference-Cited by-同舟云学术

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Comparison of Different Solid-Phase Extraction Methods for the Analysis of Heterocyclic Amines from Pan-Fried Pork Meat

Published:2008-12-31 Issue:5 Volume:28 Page:637-644
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Lee Jae-Hwan,Back Yu-Mi,Lee Kwang-Geun,Shin Han-Seung

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO200806135612331.pdf

Reference46 articles.

1. Antioxidant Activity and Flavonoid Content of Welsh Onion (Allium fistulosum) and the Effect of Thermal Treatment

2. Assessment of the human exposure to heterocyclic amines

3. Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties

4. Isolation and identification of mutagens from a fried Norwegian meat product

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Good quantification practices of flavours and fragrances by mass spectrometry;Philosophical Transactions of the Royal Society A: Mathematical, Physical and Engineering Sciences;2016-10-28

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