Determination of selected mycotoxins in mould cheeses with liquid chromatography coupled tandem with mass spectrometry

Food Additives and Contaminants

Volumn 22, Issue 5, 2005, Pages 449-456

  Kokkonen, Meri ^a   Jestoi, Marika ^a   Rizzo, Aldo ^a  

^a NATL VET AND FOOD RES INSTITUTE   (Finland)

Author keywords

LC MS MS; Mould cheese; Mycotoxins

Indexed keywords

AFLATOXIN B1; AFLATOXIN B2; AFLATOXIN G2; AFLATOXIN M1; MYCOPHENOLIC ACID; MYCOTOXIN; OCHRATOXIN; PENICILLIC ACID;

ANALYTIC METHOD; ARTICLE; CHEESE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; EXTRACTION; FEASIBILITY STUDY; FINLAND; FOOD ANALYSIS; FOOD CONTAMINATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MARKET; MOULD; PRIORITY JOURNAL; QUANTITATIVE ANALYSIS; SAMPLING; SEPARATION TECHNIQUE; STANDARDIZATION; TANDEM MASS SPECTROMETRY;

AFLATOXIN B1; AFLATOXIN M1; AFLATOXINS; CHEESE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FINLAND; FOOD CONTAMINATION; HETEROCYCLIC COMPOUNDS WITH 4 OR MORE RINGS; INDOLES; MASS SPECTROMETRY; MYCOPHENOLIC ACID; MYCOTOXINS; OCHRATOXINS; PENICILLIC ACID; PIPERAZINES;

EID: 21044454451     PISSN: 0265203X     EISSN: None     Source Type: Journal    
DOI: 10.1080/02652030500089861     Document Type: Article

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