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72 积分 2024-11-17 加入
Determination of multiple risk substances in porcine cultured meat biomass and washing solutions using LC-MS/MS: method development, validation, and risk assessment
13天前
已完结
Solid-Phase Extraction of Drugs from Biological Tissues—A Review
4个月前
已完结
Strategies for the Assessment of Matrix Effect in Quantitative Bioanalytical Methods Based on HPLC−MS/MS
4个月前
已完结
Quantifying batch effects for individual genes in single-cell data
5个月前
已完结
Exploring the formation and retention of aroma compounds in ready-to-eat roasted pork from four thermal methods: A lipidomics and heat transfer analysis
6个月前
已完结
Effects of the cooking modes on commonly used pesticides residue in vegetables and their chronic dietary exposure risk in South China
7个月前
已完结
Influence of cooking method, fat content and food additives on physicochemical and nutritional properties of beef meatballs fortified with sugarcane fibre
8个月前
已完结
Kinetic study of the degradation of forskolin in aqueous systems by stability-indicating HPLC method and identification of its degradation products
9个月前
已完结
Screening and Quantitative Confirmatory Method for the Analysis of Glucocorticoids in Bovine Milk Using Liquid Chromatography-Tandem Mass Spectrometry
9个月前
已完结
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