Using narrow-bore column fast GC combined with rapid scanning qMS to analyse flavours and fragrances is described.
Giovanni Dugo
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Articles by Giovanni Dugo
A total of fourteen cuts were defined because the retention time difference between several skin sensitizors was only slight.
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Latest Updated Articles
Rapid Quality Control of Flavours and Fragrances using Fast GC–MS and Multi-MS Library Search ProceduresPublished: October 1st 2010 | Updated:
Analysis of Allergens in Fragrances using Multiple Heart-cut Multidimensional Gas Chromatography–Mass SpectrometryPublished: March 1st 2008 | Updated:
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