Measurement of Safrole and Isosafrole in Ham
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb05139.x/fullpdf
Reference14 articles.
1. Quantitative isolation of lipids of partially defatted and whole peanuts by a dry column method
2. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION
3. Determination of β-asarone, safrole, isosafrole and anethole in alcoholic drinks by high-performance liquid chromatography
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1. Review on safrole: identity shift of the ‘candy shop’ aroma to a carcinogen and deforester;Flavour and Fragrance Journal;2019-08
2. Separation of very hydrophobic analytes by micellar electrokinetic chromatography. I. Optimization of the composition of the sample solution for the determination of the aromatic ingredients of sassafras and other essential oils of forensic interest;ELECTROPHORESIS;2008-01
3. Determination of Safrole, Dihydrosafrole, and Chloromethyldihydrosafrole in Piperonyl Butoxide by High-Performance Liquid Chromatography;Journal of Pharmaceutical Sciences;1993-08
4. Intentional (Direct) Additives;Food Safety 1990;1991
5. Determination of Safrole and Isosafrole in Ham by HPLC with UV Detection;Journal of Food Science;1990-07
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