A LC-MS/MS method for the determination of BADGE-related and BFDGE-related compounds in canned fish food samples based on the formation of [M + NH 4]+ aducts

  1. Míguez, J.
  2. Herrero, C.
  3. Quintás, I.
  4. Rodríguez, C.
  5. Gigosos, P.G.
  6. Mariz, O.C.
Zeitschrift:
Food Chemistry

ISSN: 0308-8146,  1873-7072

Datum der Publikation: 2012

Ausgabe: 135

Nummer: 3

Seiten: 1310-1315

Art: Artikel

DOI: 10.1016/J.FOODCHEM.2012.05.099 GOOGLE SCHOLAR
Datenquelle: Scopus