Analysis of erythromycin and oleandomycin residues in food by high-performance liquid chromatography with fluorometric detection-Reference-Cited by-同舟云学术

Analysis of erythromycin and oleandomycin residues in food by high-performance liquid chromatography with fluorometric detection

Published:2002-03 Issue:3 Volume:19 Page:232-240
ISSN:0265-203X
Container-title:Food Additives and Contaminants
language:en
Short-container-title:Food Additives and Contaminants

Author:

Edder P.,Coppex L.,Cominoli A.,Corvi C.

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,Chemistry (miscellaneous),Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/02652030110083702

Reference18 articles.

1. AIELLO, S. E., ed. 1998.Veterinary Merck Index, 1779Washington, DC: Merck.

2. Determination of biogenic amines and their precursor amino acids in wines of the Vallée du Rhône by high-performance liquid chromatography with precolumn derivatization and fluorimetric detection

3. Determination of amino acids with 9-fluorenylmethyl chloroformate and reversed-phase high-performance liquid chromatography

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