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Determination of benzo(a)pyrene in fried and baked foods by HPLC combined with vesicular coacervative supramolecular solvent extraction.
Yang, San-Dong; Tang, Tao; Tan, Yi-Meng; Wang, Feng-Yun; Zhang, Wei-Bing; Li, Tong; Xia, Ming-Zhu.
Afiliación
  • Yang SD; 1School of Chemical Engineering, Nanjing University of Science and Technology, Nanjing, 210094 China.
  • Tang T; Liaoning Engineering Research Center of Dalian Elite Analytical Instruments, Dalian, 116023 China.
  • Tan YM; 1School of Chemical Engineering, Nanjing University of Science and Technology, Nanjing, 210094 China.
  • Wang FY; Liaoning Engineering Research Center of Dalian Elite Analytical Instruments, Dalian, 116023 China.
  • Zhang WB; 1School of Chemical Engineering, Nanjing University of Science and Technology, Nanjing, 210094 China.
  • Li T; 1School of Chemical Engineering, Nanjing University of Science and Technology, Nanjing, 210094 China.
  • Xia MZ; 3East China University of Science and Technology, Shanghai, 200237 China.
J Food Sci Technol ; 56(1): 428-435, 2019 Jan.
Article en En | MEDLINE | ID: mdl-30728586
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2019 Tipo del documento: Article Pais de publicación: India
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2019 Tipo del documento: Article Pais de publicación: India