Advances in Sample Preparation for Food Analysis
May 1, 2012
By:
Rosaria Costa
,
Paola Dugo
,
Luigi Mondello
Sample preparation is a crucial part of the analysis of foodstuffs. Current sample preparation techniques used in food analysis are reviewed and the advantages and drawbacks of each one are discussed.
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Fast GC–MS of Flavours and Fragrances
October 1, 2010
By:
Maria Scandinaro
,
Peter Quinto Tranchida
,
Rosaria Costa
,
Paola Dugo
,
Giovanni Dugo
,
Luigi Mondello
Using narrow-bore column fast GC combined with rapid scanning qMS to analyse flavours and fragrances is described.
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