Lee, Joon-Goo <br/><br/>
Development of an analytical method for simultaneously determining TBBPA and HBCDs in various foods.  [electronic resource] 

 -  Food chemistry  May 2020 
 - 126027 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.2019.126027  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Chromatography, High Pressure Liquid<br/>Flame Retardants--analysis<br/>Food Analysis--methods<br/>Hydrocarbons, Brominated--analysis<br/>Meat--analysis<br/>Polybrominated Biphenyls--analysis<br/>Seafood--analysis<br/>Tandem Mass Spectrometry