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Development of a LC-MS method for the discrimination between trace level Prunus contaminants of spices.

Inman, Sophie E

Development of a LC-MS method for the discrimination between trace level Prunus contaminants of spices. [electronic resource] - Food chemistry Apr 2018 - 289-296 p. digital

Publication Type: Journal Article

ISSN: 1873-7072

Standard No.: 10.1016/j.foodchem.2017.10.101 doi

Subjects--Topical Terms:
Allergens--analysis
Chromatography, Liquid--methods
Food Contamination--analysis
Food Hypersensitivity
Limit of Detection
Mass Spectrometry--methods
Prunus--chemistry
Spices--analysis

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