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An optimized method for sample preparation and elemental an..:
Astolfi, Maria Luisa
;
Marconi, Elisabetta
;
Vitiello, Giulia
.
Food Chemistry. 360 (2021) - p. 130027 , 2021
Link:
https://doi.org/10.1016/j.foodchem.2021.130027
RT Journal T1
An optimized method for sample preparation and elemental analysis of extra-virgin olive oil by inductively coupled plasma mass spectrometry
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2021.130027&Exemplar=1&LAN=DE A1 Astolfi, Maria Luisa A1 Marconi, Elisabetta A1 Vitiello, Giulia A1 Massimi, Lorenzo PB Elsevier BV YR 2021 SN 0308-8146 JF Food Chemistry VO 360 SP 130027 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2021.130027 DO https://doi.org/10.1016/j.foodchem.2021.130027 SF ELIB - SuUB Bremen
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