Method of determination of nitrosamines in sausages by CO2 supercritical fluid extraction (SFE) and micellar electrokinetic chromatography (MEKC)

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 3, 2007, Pages 603-607

  Filho, Pedro José Sanches ^a,b   Rios, Angel ^c   Valcárcel, Miguel ^c   Melecchi, Maria Inês Soares ^a   Caramão, Elina Bastos ^a  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b CEFET RS   (Brazil)

^c UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Micellar electrokinetic capillary chromatography (MEKC); Nitrosamines; Sausages; Supercritical fluid extraction

Indexed keywords

CARBON DIOXIDE; NITROSAMINE;

ANIMAL; ARTICLE; MEAT; METHODOLOGY; MICELLAR ELECTROKINETIC CHROMATOGRAPHY; SUPERCRITICAL FLUID CHROMATOGRAPHY; VOLATILIZATION;

ANIMALS; CARBON DIOXIDE; CHROMATOGRAPHY, MICELLAR ELECTROKINETIC CAPILLARY; CHROMATOGRAPHY, SUPERCRITICAL FLUID; MEAT PRODUCTS; NITROSAMINES; VOLATILIZATION;

EID: 34247844602     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf062382j     Document Type: Article

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