Author:
Chiang Chow-Feng,Liao Po-Lin,Hsu Kao-Chiang,Chang Chia-Chun,Lin Jau-Tien,Yang Deng-Jye
Funder
Ministry of Science and Technology, Taiwan
Subject
General Medicine,Food Science,Analytical Chemistry
Reference35 articles.
1. Factors that affect the content of heterocyclic aromatic amines in foods;Alaejos;Comprehensive Reviews in Food Science and Food Safety,2011
2. Association of Official Analytical Collaboration (AOAC) International (2019). “Appendix F: guidelines for standard method performance requirements,” in AOAC Official Method of Analysis, AOAC International, Rockville, MD, USA, Available at: < http://www.eoma.aoac.org/app_f.pdf>. Accessed on: NOV. 2019.
3. Ultra-performance liquid chromatography–tandem mass spectrometry for the analysis of heterocyclic amines in food;Barcelo-Barrachina;Journal of Chromatography A,2006
4. Genotoxic and recombinogenic activities of the two-carboline alkaloids harman and harmine in Saccharomyces cerivisiae;Boeira;Mutation Research,2002
5. Effects of precursor composition and water on the formation of heterocyclic amines in meat model systems;Borgen;Food Chemistry,2001
Cited by
5 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