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Volumn 59, Issue 10, 2011, Pages 5418-5427

Microwave heating causes rapid degradation of antioxidants in polypropylene packaging, leading to greatly increased specific migration to food simulants as shown by ESI-MS and GC-MS

Author keywords

Antioxidants; Degradation; Food simulant; Migration; Polypropylene

Indexed keywords

ANTIOXIDANT DEGRADATION; ANTIOXIDANTS; CONVENTIONAL HEATING; ELECTROSPRAY IONIZATION MASS SPECTROMETRY; FATTY FOODS; FOOD SIMULANTS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GC-MS ANALYSIS; IRGANOX 1010; MIGRATION; RAPID DEGRADATION; SPECIFIC MIGRATION; WATER SOLUBILITIES;

EID: 79957934168     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1048639     Document Type: Article
Times cited : (97)

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