How the Inclusion of Treated Water in Beverages Influences the Appearance of Halogenated Volatile Organic Compounds
Author:
Affiliation:
1. Department of Analytical Chemistry, University of Córdoba, Campus of Rabanales, E-14071 Córdoba, Spain
Funder
Ministerio de Educación, Cultura y Deporte
Junta of Andalusia
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf503431q
Reference28 articles.
1. Water Analysis: Emerging Contaminants and Current Issues
2. Volatile Organic Compounds in Foods: A Five Year Study
3. Purge and Trap Extraction with GC-MS Determination of Volatile Organic Compounds in Table-Ready Foods
4. Residues of volatile halocarbons in foods using headspace gas chromatography
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