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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.37 no.3 = no.181, 2005년, pp.334 - 338
박상욱 (건국대학교 응용생물화학과) , 이광호 (식품의약품안전청 용기포장과) , 곽인신 (식품의약품안전청 용기포장과) , 전대훈 (식품의약품안전청 용기포장과) , 이시경 (건국대학교 응용생물화학과)
Method was developed to efficiently analyze semicarbazide (SEM) in foods. Although SEM is produced by thermal decomposition of blowing agent azodicarbonamide, it is too small to be activated by ultraviolet light or fluorescence. When 2-nitrobenzaldehyde semicarbazone, derivatization of SEM, was anal...
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