Gas Chromatography and Mass Spectroscopy (GC-MS) Technique for Food Analysis

Author:

Bubli Saniya Yesmin,Haque Farah,Khan Mohidus Samad

Publisher

Springer International Publishing

Reference78 articles.

1. Grunert, K. G. (2005). Food quality and safety: Consumer perception and demand. European Review of Agricultural Economics, 32(3), 369–391.

2. Lehotay, S. J., & Hajšlová, J. (2002). Application of gas chromatography in food analysis. TrAC Trends in Analytical Chemistry, 21(9), 686–697.

3. Coultate, T. P. (2009). Food: the chemistry of its components. London: Royal Society of Chemistry.

4. Chauhan, A., Goyal, M. K., & Chauhan, P. (2014). GC-MS technique and its analytical applications in science and technology. Journal of Analytical and Bioanalytical Techniques, 5(6), 222.

5. Hans-Joachim, H. (2009). Handbook of GC/MS: Fundamentals and applications (Vol. 2, pp. 401–402). Germany: Wiley-VCH.

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