Composition of Phenolic Compounds and Antioxidant Activity of Commercial Aqueous Smoke Flavorings
Author:
Affiliation:
1. Department of Food Science, University of Udine, via Marangoni 97, 33100 Udine, Italy
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf072117d
Reference42 articles.
1. Study of several aspects of a general method for the determination of polycyclic aromatic hydrocarbons in liquid smoke flavourings by gas chromatography-mass spectrometry
2. Determination of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavouring food additives
3. Use of Liquid Smoke Flavouring as an Alternative to Traditional Flue Gas Smoking of Rainbow Trout Fillets (Oncorhynchus mykiss)
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