The potential of solvent-minimized extraction methods in the determination of polycyclic aromatic hydrocarbons in fish oils
- Author
- YEBRA-PIMENTEL, Iria1 ; MARTINEZ-CARBALLO, Elena1 ; REGUEIRO, Jorge1 ; SIMAL-GANDARA, Jesus1
[1] Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain - Source
Food chemistry. 2013, Vol 139, Num 1-4, pp 1036-1043, 8 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- (USAE) and ultrasound-assisted emulsification-microextraction (USAEME) Fish oils Polycyclic aromatic hydrocarbons (PAHs) Ultrasound-assisted solvent extraction
- Keyword (fr)
- Composé aromatique polycyclique Emulsification Extraction solvant Huile poisson Hydrocarbure Méthode Ultrason Huile alimentaire
- Keyword (en)
- Polycyclic aromatic compound Emulsification Solvent extraction Fish oil Hydrocarbon Method Ultrasound Edible oil
- Keyword (es)
- Compuesto aromático policíclico Emulsificación Extracción solvente Aceite pescado Hidrocarburo Método Ultrasonido Aceite alimentario
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 27232343
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2013.02.012 
https://dx.doi.org/10.1016/j.foodchem.2013.02.012
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