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Classical and modern methods for the determination of halogenated aroma compounds in foods: An overview

Title
Classical and modern methods for the determination of halogenated aroma compounds in foods: An overview
Authors
Kim, YSReineccius, GA
Ewha Authors
김영석
SCOPUS Author ID
김영석scopus
Issue Date
2002
Journal Title
HETEROATOMIC AROMA COMPOUNDS
ISSN
0097-6156JCR Link
Citation
vol. 826, pp. 266 - 276
Publisher
AMER CHEMICAL SOC
Indexed
SCOPUS WOS scopus
Abstract
This paper provides a review of methods for the analysis of halogenated volatiles in foods. The analytical procedure is composed of three main steps-extraction from the sample matrix, separation using gas chromatography (GC), and identification. Specific methods reported in the literature for the analysis of halogens are compared and discussed. The advantages and disadvantages of each method are also included.
ISBN
0-8412-3777-8
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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