Analysis of heterocyclic amines and b-carbolines by liquid chromatography-mass spectrometry in cooked meats commonly consumed in Korea

Food Additives and Contaminants - Part A

Volumn 26, Issue 3, 2009, Pages 298-305

  Back, Y M ^a   Lee, J H ^a   Shin, H S ^a   Lee, K G ^a  

^a Dongguk University   (South Korea)

Author keywords

Cooked meats; Heterocyclic amines; LC MS, Korea; carbolines

Indexed keywords

2 AMINO 1 METHYL 6 PHENYLIMIDAZO[4,5 B]PYRIDINE; BETA CARBOLINE; BETA CARBOLINE DERIVATIVE; CARCINOGEN; HARMAN; HETEROCYCLIC AMINE;

ARTICLE; CARCINOGENICITY; CHICKEN MEAT; CONTROLLED STUDY; COOKED FOOD; FAST FOOD; FOOD ANALYSIS; FOOD COMPOSITION; FOOD SAFETY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MEAT; NUTRITIONAL VALUE; PORK; PRIORITY JOURNAL; SOLID PHASE EXTRACTION; SOUTH KOREA;

EID: 67651100597     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030802526834     Document Type: Article

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