Validation of analytical methods for ethyl carbamate in nine food matrices

Food Chemistry

Volumn 211, Issue , 2016, Pages 770-775

  Ryu, Dayeon ^a   Choi, Bogyoung ^a   Kim, Nayoung ^a   Koh, Eunmi ^a  

^a Seoul Women University   (South Korea)

Author keywords

Ethyl carbamate; Food matrices; Method validation; Precision; Recovery

Indexed keywords

FRUIT JUICES; OILS AND FATS; RECOVERY;

ETHYL CARBAMATE; FOOD MATRIXES; INTERNAL STANDARDS; LIPOPHILIC COMPOUNDS; METHOD VALIDATIONS; PRECISION; RELATIVE STANDARD DEVIATIONS; VALIDATION OF ANALYTICAL METHODS;

CHEMICAL CONTAMINATION;

ALGINIC ACID; CORN OIL; POLYSACCHARIDE; URETHAN;

ALCOHOLIC BEVERAGE; ANALYTIC METHOD; APPLE JUICE; ARTICLE; BEEF; FERMENTED PRODUCT; FISH; FLAT FISH; FOOD; FOOD ANALYSIS; FOOD COMPOSITION; HYDROPHILICITY; LIMIT OF DETECTION; LIPOPHILICITY; MILK; MUSTARD; PEANUT; PEANUT BUTTER; PH; RICE PORRIDGE; SEA MUSTARD; SOJU; SOLUBILITY; STANDARD; VALIDATION PROCESS; ANALYSIS; FOOD CONTAMINATION; MASS FRAGMENTOGRAPHY; PROCEDURES; VALIDATION STUDY;

FOOD CONTAMINATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; LIMIT OF DETECTION; URETHANE;

EID: 84970984385     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.05.131     Document Type: Article

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