3-Monochloropropane-1,2-diol (3-MCPD) in soy and oyster sauces: Occurrence and dietary intake assessment
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference24 articles.
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4. Survey of 3-monochloropropane-1,2-diol (3-MCPD) in selected food groups, 1999–2000;Crews;Food Additives and Contaminants,2002
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1. 3-Monochloropropane-1,2-diol (3-MCPD) (free and esterified) in edible oil, soy sauce and infant formula: A systematic review of the occurrence and employed analytical approaches;Microchemical Journal;2024-05
2. Occurrence and Dietary Exposure of 3-MCPD Esters and Glycidyl Esters in Domestically and Commercially Prepared Food in Singapore;Foods;2023-11-30
3. Factors Affecting the Leaching of Chloropropanols from Pulp Used in the Manufacture of Paper Food Packaging;Foods;2022-07-30
4. A facile electrochemical method for rapid determination of 3-chloropropane-1,2-diol in soy sauce based on nanoporous gold capped with molecularly imprinted polymer;Food Control;2022-04
5. Occurrence and dietary intake of food processing contaminants (FPCs) in Catalonia, Spain;Journal of Food Composition and Analysis;2022-03
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