Analysis of 3-MCPD and 1,3-DCP in Various Foodstuffs Using GC-MS

3-Monochloro-1,2-propanediol (3-MCPD) and 1,3-dichloro-2-propanol (1,3-DCP) are not only produced in the manufacturing process of foodstuffs such as hydrolyzed vegetable proteins and soy sauce but are also formed by heat processing in the presence of fat and low water activity. 3-MCPD exists both in...

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Detalles Bibliográficos
Autores principales: Kim, Wooseok, Jeong, Yun A, On, Jiwon, Choi, Ari, Lee, Jee-yeon, Lee, Joon Goo, Lee, Kwang-Geun, Pyo, Heesoo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society Of Toxicology 2015
Materias:
Research-Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4609979/
https://www.ncbi.nlm.nih.gov/pubmed/26483891
http://dx.doi.org/10.5487/TR.2015.31.3.313

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4609979/
https://www.ncbi.nlm.nih.gov/pubmed/26483891
http://dx.doi.org/10.5487/TR.2015.31.3.313

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