Novel strategy for food safety risk management and communication: Risk identification for benzoic acid residues in pickled vegetables

Benzoic acid (BA) is widely used as an antimicrobial preservative to prolong the shelf‐life of pickled vegetables. A method for rapidly determining the BA content in forty pickled vegetable samples was developed by coupling ultrasonic extraction with surface‐enhanced Raman scattering (SERS) and an a...

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Detalles Bibliográficos
Autores principales: Lin, Ding‐Yan, Tsai, Cheng‐Han, Huang, Ying, Ye, Siou‐Bang, Lin, Che‐Hsuan, Lee, Ku‐Yuan, Wu, Min‐Hua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7590341/
https://www.ncbi.nlm.nih.gov/pubmed/33133544
http://dx.doi.org/10.1002/fsn3.1839

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7590341/
https://www.ncbi.nlm.nih.gov/pubmed/33133544
http://dx.doi.org/10.1002/fsn3.1839

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