Simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in gas-grilled beef satay at different temperatures.

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作者： Nor Hasyimah,Ahmad Kamal ^[1] ; Jinap,Selamat ^[1] ; Maimunah,Sanny ^[2]

作者单位： a Department of Food Science, Faculty of Food Science and Technology , Universiti Putra Malaysia , Serdang , Malaysia. ^[1] b Food Safety and Food Integrity (FOSFI) , Institute of Tropical Agriculture and Food Security (ITAFoS), Universiti Putra Malaysia , Serdang , Malaysia. ^[2]

关键词 Polycyclic aromatic hydrocarbons (PAHs)beef gas-grilling grilling heterocyclic aromatic amines (HCAs)marination satay temperature

主题词胺类(Amines);动物(Animals);牛(Cattle);色谱法, 高压液相(Chromatography, High Pressure Liquid);烹饪(Cooking);食品污染(Food Contamination);杂环化合物(Heterocyclic Compounds);肉(Meat);固相萃取(Solid Phase Extraction);串联质谱法(Tandem Mass Spectrometry);温度(Temperature)

DOI 10.1080/19440049.2018.1425553

PMID 29334335

发布时间 2018-06-13

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Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment

2018年35卷5期

848-869页

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Simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in gas-grilled beef satay at different temperatures.

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment

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Simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in gas-grilled beef satay at different temperatures.

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment

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Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment

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