Analysis of acrylamide in different foodstuffs using liquid chromatography–tandem mass spectrometry and gas chromatography–tandem mass spectrometry
Author:
Publisher
Elsevier BV
Subject
Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry
Reference19 articles.
1. Swedish National Food Administration, Information about Acrylamide in Food. http://www.slv.se/engdefault.asp.
2. Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry
3. Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs
4. Verification of the findings of acrylamide in heated foods
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