Mass Spectrometry supplement 2012
13 December 2012 | By José Bernal del Nozal, Pilar Manzano, Juan Carlos Diego, María Jesús Nozal, Carmen Ferrer, Amadeo R. Fernández-Alba
Studying the influence of the potato variety and frying oil on fatty acid content of commercial potato crisps (José Bernal del Nozal, Pilar Manzano, Juan Carlos Diego and María Jesús Nozal - IU CINQUIMA, Analytical Chemistry Group, University of Valladolid)LC-MS/MS and pesticide residue analysis in food (Carmen Ferrer and Amadeo…