Detection of acrylamide content in traditional Chinese food by high-performance liquid chromatography tandem mass spectrometry method

CYTA - Journal of Food

Volumn 10, Issue 1, 2012, Pages 36-41

  Zhuang, Hong ^a   Zhang, Tiehua ^a   Liu, Jingbo ^a   Yuan, Yuan ^a  

^a JILIN UNIVERSITY   (China)

Author keywords

Acrylamide; Content; Traditional Chinese food

Indexed keywords

ACRYLAMIDES; CARCINOGENIC COMPOUNDS; CONTENT; DRIED FRUITS; GENOTOXIC; HUMAN CARCINOGEN; POTATO CHIP; PROCESSING METHOD; SWEET POTATO;

AMIDES; CALCINATION; DATA HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; OILSEEDS; POPULATION STATISTICS;

CHEMICAL CONTAMINATION;

EID: 84860299932     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2010.538861     Document Type: Article

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