Acrylamide levels of bakery products, e. g., bread and bread rolls, are usually below 100 microg/kg , often even below 50 microg/kg. Therefore, usual analytical methods which have an LOQ greater, not dbl equals 25 microg/kg are not sensitive enough for detailed investigations on acrylamide formation
β¦ LIBER β¦
Micelle-enhanced spectrofluorimetric method for determination of sitagliptin and identification of potential alkaline degradation products using LC-MS
β Scribed by Salim, MM; El-Enany, N; Belal, F; Walash, MI; Patonay, G
- Book ID
- 121276861
- Publisher
- John Wiley and Sons
- Year
- 2013
- Tongue
- English
- Weight
- 799 KB
- Volume
- 29
- Category
- Article
- ISSN
- 1522-7235
- DOI
- 10.1002/bio.2503
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