Formation of polychlorinated naphthalenes during the heating of cooking oil in the presence of high amounts of sucralose

Food Control

Volumn 32, Issue 1, 2013, Pages 1-5

  Dong, Shujun ^a   Liu, Guorui ^a   Zhang, Bing ^a   Gao, Lirong ^a   Zheng, Minghui ^a  

^a RESEARCH CENTER FOR ECO ENVIRONMENTAL SCIENCES   (China)

Author keywords

Oil fumes; Polychlorinated aromatic compounds; Sucralose; Vegetable oil

Indexed keywords

ARACHIS HYPOGAEA;

EID: 84871660776     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2012.11.001     Document Type: Article

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