Formation and stability of heterocyclic amines in a meat flavour model system : Effect of temperature, time and precursors

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概要

• 論文の詳細を見る
• 2004-03-25

著者

• Moyano E.

  Department Of Analytical Chemistry University Of Barcelona

• Galceran M

  Department De Quimica Analitica Universitat De Barcelona

• Galceran M.

  Departament De Quimica Analitica Universitat De Barcelona

• PUIGNOU L.

  Departament de Quimica Analitica, Universitat de Barcelona

• Puignou L

  Department De Quimica Analitica University De Barcelona

• Bordas M.

  Departament De Quimica Analitica Universitat De Barcelona

• MOYANO E.

  Departament de Quimica Analitica, Universitat de Barcelona

関連論文

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• Analysis of heterocyclic amines in food products : interlaboratory studies
• Preparation of a beef-extract as a laboratory reference material for the determination of heterocyclic amines
• Preparation and characterisation of fried chicken as a laboratory reference material for the analysis of heterocyclic amines
• Occurrence of heterocyclic amines in several home-cooked meat dishes of the Spanish diet
• Evaluation of reversed-phase columns for the analysis of heterocyclic aromatic amines by liquid chromatography-electrospray mass spectrometry
• Formation and stability of heterocyclic amines in a meat flavour model system : Effect of temperature, time and precursors
• Separation of heteroaromatic amines in food products
• Determination of ebrotidine and its metabolites by capillary electrophoresis with UV and mass spectrometry detection
• Determination of ebrotidine and its metabolites in human urine by reversed-phase ion-pair high-performance liquid chromatography

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