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.
Rosaria Costa
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Articles by Rosaria Costa
Using narrow-bore column fast GC combined with rapid scanning qMS to analyse flavours and fragrances is described.
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Latest Updated Articles
Advances in Sample Preparation for Food AnalysisPublished: May 1st 2012 | Updated:
Rapid Quality Control of Flavours and Fragrances using Fast GC–MS and Multi-MS Library Search ProceduresPublished: October 1st 2010 | Updated:
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