Validation and Determination of the Contents of Acetaldehyde and Formaldehyde in Foods-Reference-Cited by-同舟云学术

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Validation and Determination of the Contents of Acetaldehyde and Formaldehyde in Foods

Published:2015-09-30 Issue:3 Volume:31 Page:273-278
ISSN:1976-8257
Container-title:Toxicological Research
language:en
Short-container-title:Toxicological Research

Author:

Jeong Hye-Seung,Chung Hyun,Song Sang-Hoon,Kim Cho-Il,Lee Joon-Goo,Kim Young-Suk

Publisher

The Korean Society of Toxicology

Subject

Health, Toxicology and Mutagenesis,Toxicology

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksot/JAKO201530261999098.pdf

Reference31 articles.

1. Quantitative analysis of acetaldehyde in foods and beverages

2. An overview of formation and roles of acetaldehyde in winemaking with emphasis on microbiological implications

3. Determination of the Principal Volatile Compounds of Turkish Raki

4. The Strecker Degradation of α-Amino Acids.

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4. Chromatographic Methods and Sample Pretreatment Techniques for Aldehydes, Biogenic Amine, and Carboxylic Acids in Food Samples;Critical Reviews in Analytical Chemistry;2024-06-20

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