Analysis of Heterocyclic Aromatic Amines in Meat Products by Liquid Chromatography - Tandem Mass Spectrometry
碩士 === 國立臺灣師範大學 === 化學系 === 105 === Heterocyclic aromatic amines (HCAs) comprise of a class of > 25 compounds, which primarily generated unintended hazardous substances by heating or processing of meats from cooking of proteinaceous foods at temperatures above 150℃. In addition, several of them h...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2017
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| Online Access: | http://ndltd.ncl.edu.tw/handle/m5rrju |