Honey analysis in terms of nicotine, patulin and other mycotoxins contamination by UHPLC-ESI-MS/MS - method development and validation

Author:

Sadok Ilona,Krzyszczak-Turczyn Agnieszka,Szmagara Agnieszka,Łopucki Rafał

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Color, flavonoids, phenolics and antioxidants of Omani honey;Al-Farsi;Heliyon,2018

2. Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics;Beretta;Analytica Chimica Acta,2005

3. Influence of water activity on growth, metabolic activities and survival of yeasts and molds;Beuchat;Journal of Food Protection,1983

4. Council Directive 2001/110/EC of 20 December 2001 relating to honey;Council of the European Union;Official Journal of the European Communities,2002

5. European Commission. (2006a). Commission Regulation 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. 1–35.

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