Gas Chromatography-Mass Spectrometry for Quality Control of Fortified Iodine in Seasoning Powder for Instant Noodles
In this work, a method of gas chromatography-mass spectrometry (GC-MS) has been developed for quantitation and identification of iodine (fortified as iodide) content in seasoning powder of instant noodle. Iodide was oxidized to iodine by 2-iodosobenzoate. The generated iodine then derivatized with N...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Language: | English |
| Published: |
Science Faculty of Chiang Mai University
2019
|
| Subjects: | |
| Online Access: | http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=10225 http://cmuir.cmu.ac.th/jspui/handle/6653943832/66047 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Chiang Mai University |
| Language: | English |