Meat is a very complex matrix and the legal limits for some nitrosamines are extremely low (2 ug/kg). A method with adequate cleaning of the matrix and maximum sensitivity in ionization was then evaluated using an APCI – HESI source couple with a HQOMS
Nardin, T.; Franceschini, J.; Larcher, R. (2022). APCI and HESI source evaluation to investigate nitrosamine formation in meat. In: 7 MS Food Day, Florence, Italy, October 5-7, 2022: 333-334. handle: https://hdl.handle.net/10449/77419
APCI and HESI source evaluation to investigate nitrosamine formation in meat
Nardin, T.
Primo
;Franceschini, J.;Larcher, R.Ultimo
2022-01-01
Abstract
Meat is a very complex matrix and the legal limits for some nitrosamines are extremely low (2 ug/kg). A method with adequate cleaning of the matrix and maximum sensitivity in ionization was then evaluated using an APCI – HESI source couple with a HQOMS
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