Guidelines for LCâMS identifications of flavouring substances in nature, made by the Working Group on Methods of Analysis of the International Organization of the Flavor Industry (IOFI)-Reference-Cited by-同舟云学术

Guidelines for LCâMS identifications of flavouring substances in nature, made by the Working Group on Methods of Analysis of the International Organization of the Flavor Industry (IOFI)

Published:2010-01 Issue:1 Volume:25 Page:2-3
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr. J.

Author:

IOFI Working Group on Methods of An

Publisher

Wiley

Subject

General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/ffj.1959/fullpdf

Reference4 articles.

1. Statement on the identification in nature of flavouring substances, made by the working group on methods of analysis of the international organization of the flavour industry (IOFI)

2. Statistical occurrence of mass and abundance values in mass spectra

3. Commission decision of 12 August 2002 implementing Council Directive 96/23/EC concerning the performance of analytical methods and the interpretation of results Official J. Eur. Commun 2002 8

4. Liquid chromatography with accurate mass measurement on a triple quadrupole mass-spectrometer for the identification and quantification ofN-lactoyl ethanolamine in wine

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