Lv3
300 积分 2026-02-05 加入
Determination of rhodamine B in spices by solid phase extraction-high performance liquid chromatography-tandem mass spectrometry
25天前
已完结
A Rapid LC–MS/MS Method for Quantification of Biogenic Amines in Meat: Validation and Application for Food Safety Monitoring
25天前
已完结
Rapid determination of eight biogenic amines in air-dried yak meat by QuEChERS combined with ultra-performance liquid chromatography-mass spectrometry
25天前
已完结
Modified QuEChERS combined with ultra high performance liquid chromatography tandem mass spectrometry to determine seven biogenic amines in Chinese traditional condiment soy sauce
25天前
已完结
Simultaneous determination of ten underivatized biogenic amines in meat by liquid chromatography‐tandem mass spectrometry (HPLC‐MS/MS)
25天前
已完结
Detection of Biogenic Amines and Tyramine-Producing Bacteria in Fermented Sausages from Switzerland
25天前
已完结
Simple rapid stabilization method through citric acid modification for magnetite nanoparticles
30天前
已完结
Comparison of thermospray and ion spray mass spectrometry in an atmospheric pressure ion source
2个月前
已完结
Chemical hazards in smoked meat and fish
2个月前
已完结
Literature update of analytical methods for biogenic amines determination in food and beverages
2个月前
已完结
皖公网安备34019202002308
