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

Öz, Fatih

doi:10.1016/j.foodchem.2010.12.076

Makale Tam Makale Uluslararası 2011

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

Fatih Öz

FOOD CHEMISTRY Cilt 126 · Sayı 4 · ss. 2010–2016 · 15.06.2011

DOI ile aç

Anahtar kelimeler

EXTRACTION QUANTIFICATION EXPOSURE CHICKEN Cooking methods Heterocyclic aromatic amines FOOD-PRODUCTS BEEF meatball Mutagens MODEL SYSTEMS MEAT DRIPPINGS Ready to eat Solid-phase extraction (SPE) Ultra fast liquid chromatography (UFLC)

Atıf için künye

Öz, F. (2011). Quantitation of heterocyclic aromatic amines in ready to eat meatballs by ultra fast liquid chromatography. FOOD CHEMISTRY, 126(4), 2010–2016. https://doi.org/10.1016/j.foodchem.2010.12.076

BibTeX

@article{oz2011-270137,
  author = {Öz, Fatih},
  title = {Quantitation of heterocyclic aromatic amines in ready to eat meatballs by ultra fast liquid chromatography},
  journal = {FOOD CHEMISTRY},
  year = {2011},
  volume = {126},
  number = {4},
  pages = {2010--2016},
  issn = {0308-8146},
  doi = {10.1016/j.foodchem.2010.12.076},
  url = {https://akademik.atauni.edu.tr/yayinlar/270137-quantitation-of-heterocyclic-aromatic-amines-in-ready-to-eat-meatballs-by-ultra}
}