Heterocyclic aromatic amines in doner kebab: Quantitation using an efficient microextraction technique coupled with reversed-phase high-performance liquid chromatography.

Mohammadi, Abdorreza; Barzegar, Fatemeh; Kamankesh, Marzieh; Mousavi Khaneghah, Amin

Mohammadi, Abdorreza; Barzegar, Fatemeh; Kamankesh, Marzieh; Mousavi Khaneghah, Amin.

Afiliación

Mohammadi A; Department of Food Science and Technology Faculty of Nutrition Science Food Science and Technology/National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Iran.
Barzegar F; Food Safety Research Center Shahid Beheshty University of Medical Sciences Tehran Iran.
Kamankesh M; Department of Food Science and Technology Faculty of Nutrition Science Food Science and Technology/National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Iran.
Mousavi Khaneghah A; Department of Food Science and Technology Faculty of Nutrition Science Food Science and Technology/National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Iran.

Food Sci Nutr ; 8(1): 88-96, 2020 Jan.

Article en En | MEDLINE | ID: mdl-31993135

Palabras clave

Heterocyclic aromatic amines; central composite design; doner kebab; instrumental analysis; meat product; microextraction

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Sci Nutr Año: 2020 Tipo del documento: Article Pais de publicación: Estados Unidos

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