Heterocyclic aromatic amines in doner kebab: Quantitation using an efficient microextraction technique coupled with reversed‐phase high‐performance liquid chromatography-Reference-Cited by-同舟云学术

Heterocyclic aromatic amines in doner kebab: Quantitation using an efficient microextraction technique coupled with reversed‐phase high‐performance liquid chromatography

Published:2019-11-28 Issue:1 Volume:8 Page:88-96
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Mohammadi Abdorreza¹²,Barzegar Fatemeh¹,Kamankesh Marzieh¹,Mousavi Khaneghah Amin³^ORCID

Affiliation:

1. Department of Food Science and Technology Faculty of Nutrition Science Food Science and Technology/National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Iran

2. Food Safety Research Center Shahid Beheshty University of Medical Sciences Tehran Iran

3. Department of Food Science Faculty of Food Engineering University of Campinas (UNICAMP) Campinas São Paulo Brazil

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1262

Reference32 articles.

1. Evaluation and application of microwave-assisted extraction and dispersive liquid–liquid microextraction followed by high-performance liquid chromatography for the determination of polar heterocyclic aromatic amines in hamburger patties

2. Analysis of non-polar heterocyclic aromatic amines in beefburguers by using microwave-assisted extraction and dispersive liquid–ionic liquid microextraction

3. Microwave-assisted extraction of phenolic antioxidant compounds from peanut skins