Inman, Sophie E <br/><br/>
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 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2017.10.101  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Allergens--analysis<br/>Chromatography, Liquid--methods<br/>Food Contamination--analysis<br/>Food Hypersensitivity<br/>Limit of Detection<br/>Mass Spectrometry--methods<br/>Prunus--chemistry<br/>Spices--analysis