Evaluation of a GC-MS method for benzyl chloride content in processed food, meats, and marine products distributed in Korea.

Kim, Hyo-Ju; Kim, Yong-Yeon; Hwang, Hee-Jeong; Shin, Han-Seung

Kim, Hyo-Ju; Kim, Yong-Yeon; Hwang, Hee-Jeong; Shin, Han-Seung.

Afiliación

Kim HJ; Department of Food Science and Biotechnology, Dongguk University-Seoul, 32 Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326 Republic of Korea.
Kim YY; Department of Food Science and Biotechnology, Dongguk University-Seoul, 32 Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326 Republic of Korea.
Hwang HJ; Research Institute of Biotechnology and Medical Converged Science, Dongguk University-Seoul, 32 Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326 Republic of Korea.
Shin HS; Department of Food Science and Biotechnology, Dongguk University-Seoul, 32 Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326 Republic of Korea.

Food Sci Biotechnol ; 31(3): 365-376, 2022 Mar.

Article en En | MEDLINE | ID: mdl-35273827

Palabras clave

Analytical method; Benzyl chloride; Harmful chemical; Headspace GCMS; Validation

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Sci Biotechnol Año: 2022 Tipo del documento: Article