An overview of important gas chromatography–mass spectrometry (GC–MS) techniques currently used in food analysis is described. Considerable attention is devoted to the use of the mass spectrometer, in relation to its potential for separation and identification. The importance of comprehensive twodimensional GC (GC×GC) is also discussed
Advances in GC-MS for food analysis
TRANCHIDA, Peter Quinto;DUGO, Paola;MONDELLO, Luigi
2012-01-01
Abstract
An overview of important gas chromatography–mass spectrometry (GC–MS) techniques currently used in food analysis is described. Considerable attention is devoted to the use of the mass spectrometer, in relation to its potential for separation and identification. The importance of comprehensive twodimensional GC (GC×GC) is also discussedFile in questo prodotto:
Non ci sono file associati a questo prodotto.
Pubblicazioni consigliate
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
