Trace Level Analysis of Sarin and VX in Food Using Normal Phase Silica Gel and Ultra-Performance Liquid Chromatography–Time-of-Flight Mass Spectrometry (UPLC–TOF–MS)
Author:
Affiliation:
1. Research and Technology Directorate, U.S. Army, Edgewood Chemical Biological Center (ECBC), Aberdeen Proving Ground, Maryland 21010-5424, United States
Funder
Defense Threat Reduction Agency
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b01756
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1. Sample preparation techniques for the determination of trace residues and contaminants in foods
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5. Synthesis of [14C] Sarin
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