Evaluating the stability of tropane and opium alkaloids during baking in homemade gluten-free poppy seed crackers

The authors thank the funding received from the Ministry of Science, Innovation and Universities, the State Research Agency and the European Regional Development Fund (MCIN/AEI/10.13039/501100011033/FEDER, UE), as financing entities of the PID2022-137278OB-I00 Project (EVALKALIM-II).

Detalles Bibliográficos
Autores: González-Gómez, Lorena, Casado-Hidalgo, Gema, Gañán, Judith, Pérez-Quintanilla, Damián, Morante-Zarcero, Sonia, Sierra, Isabel
Tipo de recurso: artículo
Fecha de publicación:2024
País:España
Institución:Universidad Rey Juan Carlos
Repositorio:BURJC-Digital. Repositorio Institucional de la Universidad Rey Juan Carlos
OAI Identifier:oai:burjcdigital.urjc.es:10115/42178
Acceso en línea:https://hdl.handle.net/10115/42178
Access Level:acceso abierto
Palabra clave:Tropane alkaloids
Opium alkaloids
Homemade gluten-free ground poppy seed crackers
Thermal degradation
UHPLC-MS/MS
Descripción
Sumario:The authors thank the funding received from the Ministry of Science, Innovation and Universities, the State Research Agency and the European Regional Development Fund (MCIN/AEI/10.13039/501100011033/FEDER, UE), as financing entities of the PID2022-137278OB-I00 Project (EVALKALIM-II).

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