Occurrence of chloropropanols in soy sauce and other foods in China between 2002 and 2004

Food Additives and Contaminants

Volumn 24, Issue 8, 2007, Pages 812-819

  Fu, Wu Sheng ^a,b   Zhao, Yunfeng ^a   Zhang, Gong ^a   Zhang, Lei ^a   Li, Jing Guang ^a   Tang, Chang Dong ^b   Miao, Hong ^a   Bo, Jin ^c   Zhang, Qi ^c   Wu, Yong Ning ^a  

^a CHINESE CENTER FOR DISEASE CONTROL AND PREVENTION   (China)

^b Fujian Center for Disease Control and Prevention   (China)

^c Shenyang Center for Disease Control and Prevention   (China)

Author keywords

1,3 DCP; 2,3 DCP; 3 MCPD; Chloropropanols; Food ingredients; Soy sauce

Indexed keywords

1,3 DICHLOO 2 PROPANOL; 2 MONOCHLOROPROPANE 1,3 DIOL; 2,3 DICHLORO 1 PROPANOL; CHLOROPROPANOL DERIVATIVE; PROPANOL; UNCLASSIFIED DRUG; VEGETABLE PROTEIN;

ARTICLE; CHINA; CONTROLLED STUDY; CORRELATION ANALYSIS; FOOD ANALYSIS; FOOD COMPOSITION; FOOD CONTAMINATION; FOOD INDUSTRY; FOOD PROCESSING; HEALTH SURVEY; HYDROLYSIS; MEAT; PRIORITY JOURNAL; SOYBEAN;

ALPHA-CHLOROHYDRIN; CARCINOGENS; CHEMOSTERILANTS; CHINA; CONDIMENTS; FOOD CONTAMINATION; MAXIMUM ALLOWABLE CONCENTRATION; SOY FOODS; SOYBEANS;

OSTREIDAE;

EID: 34447336095     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030701246039     Document Type: Article

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