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Quantitative Determination of Acrylamide and 5-Hydroxymethylfurfural in Fried Fish Sausage Using An Improved Dispersive Liquid–liquid Microextraction and HPLC–UV Method

Crossref DOI link: https://doi.org/10.1007/s12161-026-03111-x

Published Online: 2026-04-23

Published Print: 2026-07

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Peiyu, Song

Minghong, Chen

Lee, Tien Ping

Leong, Yin-Hui

Kangiwa, Aliyu Ibrahim

Mohammed, Musa I.

Wong, Yong Foo
Funding

Funding for this research was provided by:

RCSI & UCD Malaysia Campus (RUMC RC90)

Universiti Sains Malaysia (1001/PKIMIA/881002)
License Information

Text and Data Mining valid from 2026-04-23

Version of Record valid from 2026-04-23
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Article History

Received: 22 October 2025

Accepted: 6 April 2026

First Online: 23 April 2026

Declarations

:

: The authors declare no competing interests.

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