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

View : 596 Download: 0

Full metadata record

DC Field	Value	Language
dc.contributor.author	김영석	*
dc.date.accessioned	2016-08-27T02:08:47Z	-
dc.date.available	2016-08-27T02:08:47Z	-
dc.date.issued	2002	*
dc.identifier.isbn	0-8412-3777-8	*
dc.identifier.issn	0097-6156	*
dc.identifier.other	OAK-1351	*
dc.identifier.uri	https://dspace.ewha.ac.kr/handle/2015.oak/215563	-
dc.description.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.	*
dc.language	English	*
dc.publisher	AMER CHEMICAL SOC	*
dc.title	Classical and modern methods for the determination of halogenated aroma compounds in foods: An overview	*
dc.type	Article	*
dc.type	Proceedings Paper	*
dc.relation.volume	826	*
dc.relation.index	SCOPUS	*
dc.relation.startpage	266	*
dc.relation.lastpage	276	*
dc.relation.journaltitle	HETEROATOMIC AROMA COMPOUNDS	*
dc.identifier.wosid	WOS:000181054000016	*
dc.identifier.scopusid	2-s2.0-0041308201	*
dc.author.google	Kim, YS	*
dc.author.google	Reineccius, GA	*
dc.contributor.scopusid	김영석(56155360400;57193073735)	*
dc.date.modifydate	20240322114732	*