Gaschromatographisches Screening von Nitrosaminen in Lebensmitteln mit dem Stickstoff-Flammenionisationsdetektor
Author:
Publisher
Elsevier BV
Subject
Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry
Reference6 articles.
1. Use of vacuum distillation and gas chromatography-mass spectrometry for determination of low levels of volatile nitrosamines in meat products
2. A gas—liquid chromatographic procedure for the detection of volatile N-nitrosamines at the ten parts per billion level in foodstuffs after conversion to their corresponding nitramines
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4. Gas-liquid chromatographic determination of dimethylnitrosamine as dimethylnitramine at picogram levels
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Cited by 10 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. Amino acids and other nitrogen-containing compounds;Principles and Applications of Gas Chromatography in Food Analysis;1990
2. Recent developments in the estimation of trace toxic substances in food;Biological Mass Spectrometry;1979-09
3. Simple chemiluminescent detector for the screening of foodstuffs for the presence of volatile nitrosamines;Journal of Chromatography A;1977-07
4. Mass spectrometric quantification of traces of volatile N-nitrosamines in meat products;Journal of Agricultural and Food Chemistry;1976-05
5. Determination of low concentrations of the quaternary ammonium compound thiazinamium methylsulphate in plasma and urine;Journal of Pharmacy and Pharmacology;1975-11
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