Validation data for HPLC/FLD determinations of ochratoxin A in red paprika and black pepper adopting a one-step clean-up procedure

Food Additives and Contaminants - Part A

Volumn 27, Issue 2, 2010, Pages 249-254

  Bononi, M ^a   Gallone, F ^b   Tateo, F ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b Agrobiolab Laboratories   (Italy)

Author keywords

Chromatography; Clean up; HPLC; Ingredients; Ochratoxin A; Vegetables

Indexed keywords

OCHRATOXIN;

ARTICLE; BLACK PEPPER; CLEAN UP PROCEDURE; CLEANING; CONTROLLED STUDY; ELECTROSPRAY; EXTRACTION; FLUORESCENT LIGHTING; FOOD CONTAMINATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NONHUMAN; PRIORITY JOURNAL; RED PAPRIKA; SPICE; VALIDATION PROCESS;

PIPER NIGRUM;

EID: 71649113448     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/19440040903384182     Document Type: Article

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