Chloropropanols levels in foodstuffs marketed in Hong Kong-Reference-Cited by-同舟云学术

Chloropropanols levels in foodstuffs marketed in Hong Kong

Published:2008-11 Issue:7 Volume:21 Page:569-573
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Chung Stephen W.C.,Kwong K.P.,Yau Joan C.W.,Wong Anna M.C.,Xiao Y.

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

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2. Determination of 3-chloro-propanediol in foods and food ingredients by gas chromatography with mass spectrometric detection: collaborative study;Brereton;Journal of Association of Analytical Communities International,2001

3. Sensitive method for the determination of 1,3-dichloropropan-2-ol and 3-chloropropane-1,2-diol in soy sauce by capillary gas chromatography with mass spectrometric detection;Chung;Journal of Chromatography A,2002

4. Mechanism of formation of chloropropanols present in protein hydrolysates;Collier;Journal of America Oil Chemists’ Society,1991

5. Chlorinated propanols and levulinic acid in soy sauces;Crews;Czech Journal of Food Sciences,2000

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