Quantification of PAH4 in roasted cocoa beans using QuEChERS and dispersive liquid-liquid micro-extraction (DLLME) coupled with HPLC-FLD

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Quantification of PAH4 in roasted cocoa beans using QuEChERS and dispersive liquid-liquid micro-extraction (DLLME) coupled with HPLC-FLD

Roasting is an important process in cocoa production which may lead to formation of non-desirable compounds such as polycyclic aromatic hydrocarbons (PAHs). Therefore, PAH4 (sum of four different polycyclic aromatic hydrocarbons; benz[a]anthracene, chrysene, benzo[b]fluoranthene, and benzo[a]pyrene)...

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Bibliographic Details
Main Authors:	Agus, Baizura Aya Putri, Hussain, Norhayati, Selamat, Jinap
Format:	Article
Published:	Elsevier 2020
Online Access:	http://psasir.upm.edu.my/id/eprint/87377/

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