Investigation and determination of acrylamide in 24 types of roasted nuts and seeds using microextraction method coupled with gas chromatography–mass spectrometry: central composite design

被引：0
|
作者：
Amene Nematollahi
Marzieh Kamankesh
Hedayat Hosseini
Zahra Hadian
Jahanbakhsh Ghasemi
Abdorreza Mohammadi
机构：
[1] Shahid Beheshti University of Medical Sciences,Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute
[2] Fasa University of Medical Sciences,Department of Food Safety and Hygiene, School of Health
[3] University of Tehran,Faculty of Chemistry
[4] Shahid Beheshty University of Medical Sciences,Food Safety Research Center
来源：
Journal of Food Measurement and Characterization | 2020年 / 14卷
关键词：
Acrylamide; Roasted nut; Roasted seed; Microextration; Gas chromatography–mass spectrometry; Risk assessment; Central composite design;
D O I：
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中图分类号：
学科分类号：
摘要：
引用
收藏
页码：1249 / 1260
页数：11
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