Analysis of furan and its major furan derivatives in coffee products on the Chinese market using HS-GC–MS and the estimated exposure of the Chinese population-Reference-Cited by-同舟云学术

Analysis of furan and its major furan derivatives in coffee products on the Chinese market using HS-GC–MS and the estimated exposure of the Chinese population

Published:2022-09 Issue: Volume:387 Page:132823
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cao Pei,Zhang Lei,Yang Yang,Wang Xiao-dan,Liu Zhao-ping,Li Jian-wen,Wang Li-yuan,Chung Sookja,Zhou Moqin,Deng Ke,Zhou Ping-ping,Wu Ping-gu

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

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2. Furan levels in coffee as influenced by species, roast degree, and brewing procedures;Arisseto;Journal of Agricultural and Food Chemistry,2011

3. Furan precursors in food: A model study and development of a simple headspace method for determination of furan;Becalski;Journal of AOAC International,2005

4. Development of an analytical method and survey of foods for furan, 2-methylfuran and 3-methylfuran with estimated exposure;Becalski;Food Additives and Contaminants: Part A,2010

5. Furan, 2-methylfuran and 3-methylfuran in coffee on the Canadian market;Becalski;Journal of Food Composition and Analysis,2016

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