Development of an Analytical Method for Ethylene Oxideand 2-Chloroethanol in Dried Sesame Seed, Green Onion, Red Pepper, Turmeric, and Ginger
- DOI
- 10.3358/shokueishi.67.214
- Published
- 2026-10-30
- Container
- Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
- Publisher
- Japanese Society for Food Hygiene and Safety
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3358/shokueishi.67.214,
title = {Development of an Analytical Method for Ethylene Oxideand 2-Chloroethanol in Dried Sesame Seed, Green Onion, Red Pepper, Turmeric, and Ginger},
author = {Yuki Yamasaki and Nao Kashiwabara and Kosuke Nakamura and Tomoaki Tsutsumi},
year = {2026},
journal = {Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)},
doi = {10.3358/shokueishi.67.214},
url = {https://doi.org/10.3358/shokueishi.67.214}
}RIS
TY - JOUR TI - Development of an Analytical Method for Ethylene Oxideand 2-Chloroethanol in Dried Sesame Seed, Green Onion, Red Pepper, Turmeric, and Ginger AU - Yuki Yamasaki AU - Nao Kashiwabara AU - Kosuke Nakamura AU - Tomoaki Tsutsumi PY - 2026 JO - Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) DO - 10.3358/shokueishi.67.214 UR - https://doi.org/10.3358/shokueishi.67.214 ER -
APA
Yamasaki, Y., Kashiwabara, N., Nakamura, K., & Tsutsumi, T. (2026). Development of an Analytical Method for Ethylene Oxideand 2-Chloroethanol in Dried Sesame Seed, Green Onion, Red Pepper, Turmeric, and Ginger. Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). https://doi.org/10.3358/shokueishi.67.214
Source records
- crossref · retrieved 2026-11-04T09:16:10.211Z