Quantification of Heterocyclic Aromatic Amines in Fried Meat by HPTLC/UV-FLD and HPLC/UV-FLD: A Comparison of Two Methods-Reference-Cited by-同舟云学术

Quantification of Heterocyclic Aromatic Amines in Fried Meat by HPTLC/UV-FLD and HPLC/UV-FLD: A Comparison of Two Methods

Published:2008-05-28 Issue:12 Volume:56 Page:4311-4319
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Jautz Ute¹,Gibis Monika¹,Morlock Gertrud Elisabeth¹

Affiliation:

1. Institute of Food Chemistry, University of Hohenheim, Garbenstrasse 28, D-70599 Stuttgart, Germany, and Institute of Food Science and Biotechnology, Department of Meat Technology, University of Hohenheim, Garbenstrasse 21, D-70599 Stuttgart, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf800689h

Reference40 articles.

1. Overview of carcinogenic heterocyclic amines

2. Carcinogenic Heterocyclic Amines in Model Systems and Cooked Foods: A Review on Formation, Occurrence and Intake

3. Occurrence of heterocyclic amines in several home-cooked meat dishes of the Spanish diet

4. Exposure to β-carbolines norharman and harman

5. Factors determining dietary intakes of heterocyclic amines in cooked foods

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