A simple and rapid assay based on hot water extraction and liquid chromatography-tandem mass spectrometry for monitoring quinolone residues in bovine milk
- Author
- BOGIALLI, Sara1 ; D'ASCENZO, Giuseppe1 ; DI CORCIA, Antonio1 ; LAGANA, Aldo1 ; NICOLARDI, Simone1
[1] Dipartimento di Chimica, Università La Sapienza, Piazza Aldo Moro 5, 00185 Roma, Italy - Source
Food chemistry. 2008, Vol 108, Num 1, pp 354-360, 7 p ; ref : 1/2 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Fluoroquinolones Hot water extraction Liquid chromatography-tandem mass spectrometry Milk
- Keyword (fr)
- Bovin Chromatographie phase liquide Eau chaude Extraction Lait Monitorage Résidu Spectrométrie masse Artiodactyla Mammalia Produit laitier Ungulata Vertebrata
- Keyword (en)
- Bovine Liquid chromatography Hot water Extraction Milk Monitoring Residue Mass spectrometry Artiodactyla Mammalia Dairy product Ungulata Vertebrata
- Keyword (es)
- Bovino Cromatografía fase líquida Agua caliente Extracción Leche Monitoreo Resíduo Espectrometría masa Artiodactyla Mammalia Producto lácteo Ungulata Vertebrata
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20593698
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2007.10.044 
https://dx.doi.org/10.1016/j.foodchem.2007.10.044
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