Assessment of Sorbate and Benzoate Content in Mustard, Ketchup and Tomato Sauce by Sub-Minute Capillary Electrophoresis

RESEARCH BACKGROUND: Sorbate and benzoate are important preservatives in food products, but these compounds can also have genotoxic effects, causing health risks to consumers. In this regard, this study aims to determine the mass fractions of sorbate and benzoate in Brazilian samples of mustard, ket...

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Detalles Bibliográficos
Autores principales: Pereira, Lais Morilla, Della Betta, Fabiana, Seraglio, Siluana Katia Tischer, Schulz, Mayara, Nehring, Priscila, Gonzaga, Luciano Valdemiro, Fett, Roseane, Costa, Ana Carolina Oliveira
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2021
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8542181/
https://www.ncbi.nlm.nih.gov/pubmed/34759768
http://dx.doi.org/10.17113/ftb.59.03.21.7095

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8542181/
https://www.ncbi.nlm.nih.gov/pubmed/34759768
http://dx.doi.org/10.17113/ftb.59.03.21.7095

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