Evaluation of Analysis of Polycyclic Aromatic Hydrocarbons by the QuEChERS Method and Gas Chromatography–Mass Spectrometry and Their Formation in Poultry Meat As Affected by Marinating and Frying-Reference-Cited by-同舟云学术

Evaluation of Analysis of Polycyclic Aromatic Hydrocarbons by the QuEChERS Method and Gas Chromatography–Mass Spectrometry and Their Formation in Poultry Meat As Affected by Marinating and Frying

Published:2012-01-31 Issue:6 Volume:60 Page:1380-1389
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kao Tsai Hua¹,Chen Shaun¹,Chen Chia Ju¹,Huang Chung Wei¹,Chen Bing Huei¹

Affiliation:

1. Department of Food Science and ‡Graduate Institute of Medicine, Fu Jen University, Taipei 242, Taiwan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf204650u

Reference28 articles.

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3. International Agency for Research on Cancer (IARC). Formaldehyde, 2-butoxyethanol and 1-tert-butoxypropan-2-ol.IARC Monographs on the Evaluation of Carcinogenic Risks to Humans;IARC:Lyon, France, 2006; Vol.88.

4. United States Environmental Protection Agency (U.S. EPA). Appendix A to 40 CFR Part 423;U.S. EPA:Washington, D.C., 2010; http://www.epa.gov/waterscience/methods/pollutants.htm.

5. Optimization of Pretreatment Procedures for Analysis of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork

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