Evaluation of Acrylamide in Food from China by a LC/MS/MS Method

International Journal of Environmental Research and Public Health

Volumn 9, Issue 11, 2012, Pages 4150-4158

  Chen, Yong Hong ^a   Xia, En Qin ^b   Xu, Xiang Rong ^c   Ling, Wen Hua ^d   Li, Sha ^d   Wu, Shan ^d   Deng, Gui Fang ^d   Zou, Zhi Fei ^a   Zhou, Jing ^d   Li, Hua Bin ^d  

^a Guangdong Inspection and Quarantine Technology Center   (China)

^b GUANGDONG MEDICAL UNIVERSITY   (China)

^c SOUTH CHINA SEA INSTITUTE OF OCEANOLOGY   (China)

^d SUN YAT SEN UNIVERSITY   (China)

Author keywords

Acrylamide; Food analysis; Food safety; LC MS MS; Public health

Indexed keywords

ACRYLAMIDE;

FOOD SAFETY; HEALTH RISK; MASS SPECTROMETRY; PROTEIN; PUBLIC HEALTH;

ANALYTIC METHOD; AQUEOUS SOLUTION; ARTICLE; CHEMICAL STRUCTURE; CHINA; ELECTROSPRAY MASS SPECTROMETRY; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD INTAKE; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; HEALTH HAZARD; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; LIMIT OF DETECTION; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NEUROTOXICITY; POTATO; RICE;

CHINA;

EID: 84870836788     PISSN: 16617827     EISSN: 16604601     Source Type: Journal    
DOI: 10.3390/ijerph9114150     Document Type: Article

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