Headspace conditions and ingredients can affect artefactual benzene formation in beverages Article

Kim, Eun Mi, Kim, Dan Ah, Kwon, Sung Won et al. (2019). Headspace conditions and ingredients can affect artefactual benzene formation in beverages . FOOD CHEMISTRY, 293 278-284. 10.1016/j.foodchem.2019.04.089

cited authors

  • Kim, Eun Mi; Kim, Dan Ah; Kwon, Sung Won; Jin, Yan; Lee, Heesoo; Kang, Seulgi; Lee, Jeongmi

sustainable development goals

authors

publication date

  • September 30, 2019

published in

keywords

  • Artefactual formation
  • Benzene monitoring
  • Beverage
  • Chemistry
  • Chemistry, Applied
  • EXPERIMENTAL-DESIGN
  • FOOD
  • Food Science & Technology
  • GAS CHROMATOGRAPHY/MASS SPECTROMETRY
  • Headspace conditions
  • Ingredients
  • LIQUID-LIQUID MICROEXTRACTION
  • Life Sciences & Biomedicine
  • MASS-SPECTROMETRY
  • Nutrition & Dietetics
  • OPTIMIZATION
  • PHASE MICROEXTRACTION
  • Physical Sciences
  • RESIDUAL SOLVENTS
  • SOFT DRINKS
  • Science & Technology
  • WATER

Digital Object Identifier (DOI)

publisher

  • ELSEVIER SCI LTD

start page

  • 278

end page

  • 284

volume

  • 293