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Free Radicals in Chemical Biology: from Chemical Behavior to Biomarker Development
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Development of an analytical method for 3-monochloropropane-1,2-diol in soy sauce using 4-heptanone as derivatizing

Fabian M Dayrit1, Milady R Niñonuevo

  • 1Department of Chemistry, Ateneo de Manila University, Loyola Heights, Quezon City, 1108 Philippines. fdayrit@ateneo.edu

Food Additives and Contaminants
|June 16, 2004
PubMed

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