Detecting irradiated foods: use of hydroxyl radical biomarkers

Detecting irradiated foods: use of hydroxyl radical biomarkers

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Veröffentlicht in:Analytical chemistry (Washington) 1988-10, Vol.60 (19), p.1117A-1119A
Hauptverfasser: Karam, Lisa R, Simic, Michael G
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
Biomarkers
Food Analysis
Food industries
Food Irradiation
Free Radicals
Fundamental and applied biological sciences. Psychology
General aspects
Hydroxylation
Methods of analysis, processing and quality control, regulation, standards
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container_title Analytical chemistry (Washington)
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creator Karam, Lisa R
Simic, Michael G
description
doi_str_mv 10.1021/ac00170a002
format Article
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source MEDLINE; ACS Publications
subjects Biological and medical sciences
Biomarkers
Food Analysis
Food industries
Food Irradiation
Free Radicals
Fundamental and applied biological sciences. Psychology
General aspects
Hydroxylation
Methods of analysis, processing and quality control, regulation, standards
title Detecting irradiated foods: use of hydroxyl radical biomarkers
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