Analysis of Sugar Degradation Products with α-Dicarbonyl Structure in Carbonated Soft Drinks by UHPLC-DAD-MS/MS-Reference-Cited by-同舟云学术

Analysis of Sugar Degradation Products with α-Dicarbonyl Structure in Carbonated Soft Drinks by UHPLC-DAD-MS/MS

Published:2013-03-11 Issue:43 Volume:61 Page:10238-10245
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gensberger Sabrina¹,Glomb Marcus A.²,Pischetsrieder Monika¹

Affiliation:

1. Department of Chemistry and Pharmacy, Food Chemistry, Emil Fischer Center, University of Erlangen-Nuremberg, Schuhstrasse 19, 91052 Erlangen, Germany

2. Institute of Chemistry, Food Chemistry and Environmental Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Strasse 2, 06120 Halle Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf3048466

Reference31 articles.

1. Economic Research Services (ERS) of U.S. Department of Agriculture (USDA). Food availabitily (per capita) data system; http://www.ers.usda.gov/data/foodconsumption(accessed Sept 16, 2011).

2. Straight talk about high-fructose corn syrup: what it is and what it ain't

3. Identification and quantification of six major α-dicarbonyl process contaminants in high-fructose corn syrup

4. Reactive dicarbonyl compounds and 5-(hydroxymethyl)-2-furfural in carbonated beverages containing high fructose corn syrup

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