
Gas chromatography-mass spectrometry (GC-MS) coupled with headspace solid-phase microextraction )HS-SPME) links cocoa variety to chocolate aroma and flavor profiles.
Click the title above to open the July 2016 issue of Current Trends in Mass Spectrometry, Volume 14, Number 3, in an interactive PDF format.
about 10 years ago
Sensitive, Rapid Estimation of Moxidectin in Cattle Hair by LC–MS-MSabout 10 years ago
Review of the 64th Conference on Mass Spectrometry and Allied Topics





