Development of an analytical method for identification of...

Food Chemistry 2018 / 02 Vol. 241

Development of an analytical method for identification of Aspergillus flavus based on chemical markers using HPLC-MS

Saldan, Nayara C., Almeida, Rafaela T.R., Avíncola, Alexandre, Porto, Carla, Galuch, Marília B., Magon, Thiago F.S., Pilau, Eduardo J., Svidzinski, Terezinha I.E., Oliveira, Claudio C.
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
241
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.08.065
Date:
February, 2018
File:
PDF, 1.15 MB
english, 2018
Conversion to is in progress
Conversion to is failed