| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542923 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Developed a GC/MS method for analysis and quantification of AA in Caribbean foods. ⺠First comprehensive research conducted on foods from the region. ⺠Over 100 commercial and home-made samples were analysed. ⺠AA concentration ranged from <4 to 3640 μg/kg. ⺠Precursor concentration and processing conditions directly related to AA content.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Grace-Anne Bent, Paul Maragh, Tara Dasgupta,