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Combining GC–MS/MS with a LLE-SPE sample pretreatment step ..:
Pang, Maoda
;
Xu, Junjie
;
Tang, Yayun
...
Food Chemistry. 456 (2024) - p. 139972 , 2024
Link:
https://doi.org/10.1016/j.foodchem.2024.139972
RT Journal T1
Combining GC–MS/MS with a LLE-SPE sample pretreatment step to simultaneously analyse enrofloxacin and ofloxacin residues in chicken tissues and pork
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2024.139972&Exemplar=1&LAN=DE A1 Pang, Maoda A1 Xu, Junjie A1 Tang, Yayun A1 Guo, Yawen A1 Ding, Hao A1 Wang, Ran A1 Zhang, Tao A1 Zhang, Genxi A1 Guo, Xiaodong A1 Dai, Guojun A1 Xie, Xing A1 Xie, Kaizhou PB Elsevier BV YR 2024 SN 0308-8146 JF Food Chemistry VO 456 SP 139972 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2024.139972 DO https://doi.org/10.1016/j.foodchem.2024.139972 SF ELIB - SuUB Bremen
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