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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2020
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| Materias: | |
| 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 |