Quantitation of heterocyclic aromatic amines in ready to eat meatballs by ultra fast liquid chromatography

ÖZ F.

Food Chemistry, cilt.126, sa.4, ss.2010-2016, 2011 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 126 Sayı: 4
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1016/j.foodchem.2010.12.076
  • Dergi Adı: Food Chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2010-2016
  • Anahtar Kelimeler: Heterocyclic aromatic amines, Meatball, Ready to eat, Solid-phase extraction (SPE), Ultra fast liquid chromatography (UFLC), COOKING METHODS, MEAT DRIPPINGS, FOOD-PRODUCTS, MODEL SYSTEMS, BEEF, MUTAGENS, CHICKEN, QUANTIFICATION, EXTRACTION, EXPOSURE
  • Atatürk Üniversitesi Adresli: Evet