Factors Influencing Benzene Formation from the Decarboxylation of Benzoate in Liquid Model Systems-Reference-Cited by-同舟云学术

Factors Influencing Benzene Formation from the Decarboxylation of Benzoate in Liquid Model Systems

Published:2011-11-18 Issue:24 Volume:59 Page:12975-12981
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Medeiros Vinci Raquel¹²,De Meulenaer Bruno¹²,Andjelkovic Mirjana³,Canfyn Michael³,Van Overmeire Ilse³,Van Loco Joris³

Affiliation:

1. NutriFOODchem Unit, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium

2. Food2Know, Coupure Links 653, B-9000 Ghent, Belgium

3. Food, Medicines and Consumer Safety, Scientific Institute of Public Health, Rue Juliette Wytsmanstraat 14, 1050 Brussels, Belgium

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf203233s

Reference36 articles.

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2. Survey of Benzene in Foods by Using Headspace Concentration Techniques and Capillary Gas Chromatography

3. Survey Results of Benzene in Soft Drinks and Other Beverages by Headspace Gas Chromatography/Mass Spectrometry

4. Occurrence of benzene as a heat-induced contaminant of carrot juice for babies in a general survey of beverages

5. Monitoring the Benzene Contents in Soft Drinks Using Headspace Gas Chromatography−Mass Spectrometry: A Survey of the Situation on the Belgian Market

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