Development of an analytical method for 3-monochloropropane-1,2-diol in soy sauce using 4-heptanone as derivatizing agent

Fabian M. Dayrit; Milady R. Niñonuevo

doi:10.1080/02652030310001656352

Development of an analytical method for 3-monochloropropane-1,2-diol in soy sauce using 4-heptanone as derivatizing agent

Fabian M. Dayrit
, Milady R. Niñonuevo

Department of Chemistry

Ateneo de Manila University

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	204-209
Number of pages	6
Journal	Food Additives and Contaminants
Volume	21
Issue number	3
DOIs	https://doi.org/10.1080/02652030310001656352
State	Published - Mar 2004

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 3 Good Health and Well-being

ASJC Scopus Subject Areas

Food Science
Chemistry (miscellaneous)
General Chemistry
Toxicology
Public Health, Environmental and Occupational Health
Health, Toxicology and Mutagenesis

Keywords

3-monochloro-1,2-propane diol (3-MCPD)
Gas chromatography-mass spectrometry (GC-MS)

Access to Document

10.1080/02652030310001656352

Cite this

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title = "Development of an analytical method for 3-monochloropropane-1,2-diol in soy sauce using 4-heptanone as derivatizing agent",

keywords = "3-monochloro-1,2-propane diol (3-MCPD), Gas chromatography-mass spectrometry (GC-MS)",

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AU - Niñonuevo, Milady R.

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KW - 3-monochloro-1,2-propane diol (3-MCPD)

KW - Gas chromatography-mass spectrometry (GC-MS)

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ER -

Development of an analytical method for 3-monochloropropane-1,2-diol in soy sauce using 4-heptanone as derivatizing agent

UN SDGs

ASJC Scopus Subject Areas

Keywords

Access to Document

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